apple muffin

Muffins are always both a pleasure to the eyes and for the palate. The apple muffins with rose oil are even more so. Small treats that end in two bites and can be prepared in infinite versions: with fresh fruit, chocolate, dried fruit but also nuts, almonds, hazelnuts or raisins or better yet with fresh or dried blackberries.
Muffins are small desserts perfect for breakfast or afternoon teas, to be filled with anything, even salty ingredients (a real delicacy).
Muffins can be frozen and warm up any time. Here is how came up with with the recipe for this apple muffins with rose oil: “I di not have butter but I wanted to bake muffins. I had some nuts, goji berries and soy milk, I was missing the fatty part. I remembered I had some oil that had just arrived a few days earlier from the Azienda Marina Colonna di Campobasso, looking at those small oil bottles I got the idea: apple muffins with rose oil and the famous pink apples from the Sibillini mountains. I unfortunately cannot make you smell the rose essence that comes out of this treasure chests and the perfume coming from the oven but I can assure you their taste is extremely delicate and the combination of the ingredients was a great choice. To be repeated.

Ingredients:
400 g of ’00’ flour, 100 ml of honey, 100 ml of rose oil from the Azienda Marina Colonna, 1 teaspoon of yeast, 4 pink apples from the Sibillini mountains, 6 spoons of grounded nuts, soymilk as needed to have the dough smooth enough but not too liquid

Preparation:
Put in a bowl all the dry ingredients, flour, yeast and grounded nuts, in a different bowl put all the moist ones, the apples cut in small pieces, honey and rose oil.
Put together the content of the two different bowls, if needed add some soy milk, the dough needs to be very smooth yet not liquid. Pour the dough in muffin paper cups and put in the oven for 25/30 minutes at 350°F. Eat them warm, if you wish to freeze them do it as long as they cool down. The rose oil makes them very delicate, the perfume is slight and can be barely perceived, a success.

Recipe by Tamara Giorgetti

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