special recipe applesauce and crushed pineapple combine to make sweet and tangy muffins. You need pasty flour, granulated sugar, salt, baking powder, ground cinnamon, egg whites, crushed pineapple, unsweetened applesauce, pure vanilla extract, tart apple, and milk to make a light textured yet moist and scrumptious apple pineapple muffins. All the ingredients should be at room temperature before you begin making the recipe.
You can’t just whip everything together and place it in the tin when it comes to making heavenly muffins and hope it bakes perfectly in both texture and taste. The order of combining the ingredients is crucial. They dry ingredients and the wet ingredients should be blended separately. Then fold them in together gradually. Do not over mix the batter as this will produce tough and dry muffins. The egg whites need to be beaten separately alone until it is frothy and soft peaks form. This is crucial for creating a light texture when the muffins bake in the oven. The egg whites should be folded in the rest of the moist ingredients, not mixed. Fold in the egg whites gently with the use of a spatula. More online cooking videos, baking including is available at the link.
Before you make the batter the unsweetened applesauce must be ready. Ready-made applesauce is often available in the grocery but it is also quite easy to do at home. To make a simple unsweetened applesauce all you need are apples and lemon juice. Peel, core and slice the apples into chunks and place them in a Dutch oven or slow cooker. Add half as much water in proportion to the apples. Cover the pot with a lid and bring to a boil over medium high heat. Once the apples boil reduce the heat to a simmer and cook until tender for about 10 to 15 minutes. Then remove the pot from the heat and strain. Puree the apples in a food processor or blender and add lemon juice. Then place the mixture in the pot and bring to a boil. Before using to make muffins allow the applesauce to come to room temperature or place in the jar for future use.
3 cups pastry flour
1 cup granulated sugar
1 teaspoon salt
1 tablespoon baking powder1 teaspoon ground cinnamon
5 egg whites (room temperature)1 cup crushed pineapple
1 cup unsweetened applesauce
1 tablespoon pure vanilla extract
1 tart apple (cored, peeled, and diced)
½ cup milk
1. Preheat the oven to 350 degrees F. With nonstick spray coat a muffin tin or line the cups with paper.
2. Stir together the flour, sugar, salt, baking powder, and cinnamon in a bowl. In an electric mixer bowl, whip the egg whites on medium speed, until frothy. Whip on high until soft peaks form.
3. Stir together the pineapple, applesauce, vanilla, apple, and milk in another large bowl. Fold in the egg whites. To the pineapple mixture add about a third of the flour mixture, then fold the ingredients together. Keep adding the flour mixture a third at a time, folding it in gently, until all the ingredients are just combined.
4. Pour the batter into the muffin tin, filling each cup about 2/3 full. On a baking sheet place the muffin tin and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and for 5 minutes cool in the muffin tin. Then turn out the muffins onto a wire rack and cool completely.