4 eggs
1/2 cup Soya Corn Oil (100 ml)
2 large apples, chopped
2 cups sugar (320 g)
4 tablespoons golden linseed
3 cups sifted wheat floura (360 g)
1 tablespoon cinnamon powder
1 tablespoon baking powder
Preparation Bake for approximately 30 minutes in a preheated medium oven (180 ºC). Sprinkle with sugar and cinnamon and serve warm with tea for an afternoon snack. Bake for approximately 30 minutes (180 ºC) preheated.
Tip: To make the muffin even tastier, beat 10 almonds in a blender until you get a crumble, mix with 2 tablespoons of sugar and ½ teaspoon of cinnamon and sprinkle on top before serving. Serve warm.
Variation: Replace the apples with pears.
Put the eggs, oil, apples, sugar and linseed in the blender jug and blend on high speed until smooth. Transfer the mixture to a bowl and gradually add the flour and cinnamon, mixing well. Finally, add the yeast and mix gently. Pour the batter into small, greased and floured individual molds or cupcake pans.
