Apple almonds mini bundt cakes

No autumn in Singapore, but plenty of apples available and I had bought too many, so it was the perfect occasion to make these healthy juicy muffins, great also for picky children as they are packed with apples and do not contain any butter! Here is what you need: 4 eggs 100g of sugar 1 teaspoon of vanilla extract 1/2 teaspoon of grounded cinnamon A pinch of salt 140g of flour 8g of baking powder 3-4 apples (about 400g) 1 lemon 80g of grounded almonds

I used the kitchen aid with the whisk and a you will need something to grate the apples (prepare your muscles, as it is a bit of a work out!). Turn on the oven to 200 degrees. Get out you muffin forms (I have middle size ones and needed 15 pieces).

Start by whisking together the 4 eggs, sugar (100g), a pinch of salt and vanilla extract (1tsp) until it is well blended together and makes nice fluffy bubbles (it won’t be firm thou, it stays quite liquid). At this point add the flour (140g), baking powder (8g) and cinnamon (1/2 tsp) and mix well together. Time to work out: grate the apples with or without skin as you prefer (I left the skin on, you won’t really feel it later and I didn’t want to waist the vitamines). Add the lemon juice to the grated apples and then add all to the mixture. Add also the grounded almonds (80g) and mix well. You might end up with a very wet, liquid dough, depending on how juicy the apples are. It’s ok, don’t worry, it will set and the muffins will be incredibly juicy! Fill up your muffin forms for 3/4 and in the oven they go for 22 minutes or until golden brown. Let them rest in the forms for 5 minutes and then let them cool down a bit. If you can’t wait, have one warm, it’s yummy! You will feel the freshness of the lemon, the hearty cinnamon and almonds and the juicy apples, all in one bite! Pack them in your kids lunch boxes! And freeze them if you can’t eat them in 2-3 days.

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