I sometimes get pushed to buy things just because other people do so as well. Happened to me with my new muffin forms when Anna came to visit. But this is actually not a shame, as those forms have proven to be a really great utensil. Furthermore, muffins have just the right size, they are neither too much, nor too little for one person.
The first muffins I did with my new forms were apple almond muffins. I had just bought a jar of white almond mousse and wanted to try baking something with it. Some apples and apple sauce made the list complete.
Here’s what you need for about 12 apple almond muffins
30g vegetable spread
1 sachet vanilla sugar
4 tbsp apple sauce
120ml vanilla soy milk
2 tbsp white almond mousse
1 sachet baking powder
2 small apples
some more almond mousse and some glacing sugar for the glaze
Start with mixing together the vegetable spread, almond mousse, sugar and vanilla sugar in a bowl. Beat with a hand mixer until fluffy. Add the apple sauce and the soy milk, keep on mixing. Add the baking powder to the flour and slowly add both to the other ingredients.
Wash the apples and cut them into little cubes. Then add them to the dough and knead in well.
Put the dough into the silicon muffin forms (if you are using a muffin tray, you can either line it with muffin cups or smear on some vegetable spread). The forms should be filled to about 2/3.
Place the forms on a baking tray and put it into the oven. Bake the muffins at 180°c for about 20 minutes. Take the muffins out of the oven and let them cool down a little bit, then take them out of the forms. Here the silicon forms proved themselves again as the muffins almost fell out of the forms.
For the glaze I mixed some almond mousse and glacing sugar. With a spoon, this mixture can easily be applied to the muffins and makes a good topping.
All in all, these muffins are really fluffy (maybe because of the apple sauce instead of an egg) and get a nice extra flavor by the almond mousse. Something you should definitively try out for yourself! Enjoy!