Apple Muffins

 Ingredients: Apple filling - 300 g diced apples - 100 g sugar - 1 pinch of salt - 80 ml water - 1/2 tablespoon lemon juice - 30 g starch - 30 ml water to dissolve the starch - 15 g butter - cinnamon to taste. Yogurt filling - 200 g plain yogurt - 1 packet of vanilla pudding powder. Dough - 40 g butter - 1 pinch of salt - 300 g flour - 20 g milk powder - 50 g sugar - 115 ml water - 15 g fresh yeast / 5-7 g dry yeast - 100 ml lukewarm milk - oil for brushing - 1 beaten egg yolk with 1-2 tablespoons of milk.

The apple filling is an essential element of our recipe, adding a note of sweetness and natural flavors. In a saucepan, place the diced apples, sugar, a pinch of salt, lemon juice, and water over medium heat. Stir occasionally and simmer until the apples become soft and can be easily mashed into a delicious puree. Towards the end of the process, add the cornstarch dissolved in cold water and continue to simmer, stirring constantly over low heat until the filling thickens. Once ready, set aside the saucepan and incorporate the diced butter, ground cinnamon, mixing well to achieve a puree with a pleasant texture, with some pieces of unmashed apples remaining. Allow the mixture to cool so that the flavors can combine.

For the yogurt filling, start by mixing the yogurt with the pudding powder, ensuring it integrates well. Transfer the mixture to a double boiler and, over low heat, stir continuously until it thickens and achieves a creamy consistency. Once it reaches the desired texture, let it cool so that it is ready for use.

Regarding the dough, line a muffin tin with aluminum foil, ensuring to include a spot for each muffin. Then place the muffin papers in their respective spots. If you choose to knead the dough in a bread machine, start by adding the melted and cooled butter, salt, sifted flour, milk powder, sugar, and slightly warmed water, mixing to dissolve the sugar. Finally, add the liquefied yeast with a teaspoon of sugar, dissolved in 100 ml of warm milk.

If you prefer the manual method, start by pouring the liquefied yeast into the center of the sifted flour, adding a teaspoon of sugar and warm milk, allowing the mixture to rise for 10 minutes in a warm place. Meanwhile, dissolve the milk powder in water and place it over low heat with the salt and sugar, stirring constantly. Once melted, let it cool slightly and pour over the flour. Knead until you obtain a homogeneous dough, then add the melted butter. Continue kneading until the dough becomes smooth and separates from your hands and the bowl.

Form a ball from the dough, grease it with a bit of oil, and cover it with a towel. Let it rise for 45-60 minutes in a warm place until it doubles in volume. After this time, remove the dough onto a work surface, divide it into 14 balls, and let them rest covered for 10 minutes. Roll each ball into a rectangular shape, evenly spread with the yogurt filling and then with the apple filling, dividing both fillings so that there is enough for all muffins.

Roll each sheet of dough into a log and cut it in half. Place the halves in the muffin papers in the tin, cut side up, and let them rise in a warm place for about 45 minutes. After they have risen, brush them with beaten egg yolk mixed with milk. Preheat the oven and bake the muffins for 20-25 minutes at 180 degrees until they turn golden and pass the toothpick test. Let them cool on a rack and serve warm to enjoy the unmistakable aroma of apples and yogurt.

 Tags:  eggs milk unt flour oil sugar fruits apples lemon vegetarian recipes recipes for children