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Apple Muffins
Apple Muffins
KEEP SCREEN ON
Yield: Makes 1 dozen muffins
Ingredients
Ingredients
Dried Topping:1 tablespoon ascorbic acid (vitamin C crystals) or 2 tablespoons lemon juice
1 quart water
1 medium Granny Smith apple
Ingredients
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Ingredients
1 teaspoon lemon juice
1 medium Granny Smith apple
1 1/2 cups cake flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 large eggs
1 cup firmly packed dark brown sugar
3/4 cup unsalted butter, melted
1 cup applesauce
1 teaspoon baking powder
1 tablespoon apple cider vinegar
Preparation Method
At Least One Day Ahead of Time:
- To dehydrate apples, position oven rack to rack position 3.
- Dissolve ascorbic acid in the water and set aside.
- Peel apple.
- Using either a very sharp knife or a mandolin slicer, thinly slice the apple.
- Place apple in the acid/water mixture for 15 minutes.
- Remove apple slices from the water, pat dry with paper towels and place them on a Wolf dehydration rack.
- Place prepared rack in oven.
- Place door stop on door latch.
- Touch or turn oven to Dehydrate* at 135°F.
- Dehydrate for 1 to 3 hours.
- The apples should be slightly flexible.
- Remove from oven and allow to cool.
- Dice apples into 1/8-inch pieces, resembling confetti.
- Place apples in air tight container.
Day of Baking:
- To make sprinkle topping, combine sugar, cinnamon and nutmeg in a small bowl.
- Mix, cover and set aside.
To Make Muffins:
- Position the oven rack to position 3 for 1 pan** in Wolf electric oven.
- Preheat oven in CONVECTION at 375°F.
- Line each muffin cup with a paper muffin liner*** and set aside.
- Place lemon juice in a small bowl.
- Peel apple and dice into pieces no larger than 1/4-inch to equal 1 cup chopped apples.
- Place in lemon juice and toss to coat.
- Set aside.
- Sift cake flour, cinnamon, nutmeg and salt into a bowl.
- In a large mixing bowl, whisk together eggs and brown sugar.
- Gradually whisk in butter.
- Add applesauce.
- Combine baking powder and vinegar in a small dish or ramekin. (The mixture will foam.)
- Add baking powder mixture to the large mixing bowl and gently whisk.
- Add dry ingredients to the large mixing bowl and fold the mixture together with apples.
- Divide the mixture evenly into muffin cups, filling each about 2/3 full.
- Sprinkle tops with dried apple confetti.
- Sprinkle sugar topping over apples.
- Bake 13 to 16 minutes, or until toothpick inserted comes out clean.
- Allow muffins to cool in the pan for 15 minutes before removing.
* Follow the Wolf oven’s use and care guide to prepare the oven for dehydration.
** If tripling the recipe, place racks at positions 1, 3 and 5 for multiple pans. Timing is the same as with one pan.
*** Muffin cups can be sprayed with a nonstick spray instead of using muffin liners.