Apple muffins
These apple muffins are like individual sharlotka sponge cakes: soft, airy and full of apple pieces. They are easy to vary with cinnamon, citrus zest or chopped chocolate, giving a different flavor each time.
Adjust servings in the full version
Wash, peel and core the apples.
Cut into small cubes.
Beat the eggs with the sugar. Mix in the kefir, oil and salt, adding cinnamon if you like. Sift in the flour and baking powder and mix into a fairly loose, pourable batter.
Add chopped apples. Mix.
Distribute the dough among the molds. I use silicone molds and do not grease them. The cupcakes do not rise much in the oven, so I fill the molds almost to the brim.
Bake at 180°C for about 20 minutes, until a skewer inserted into the center comes out clean.
Sprinkle cooled cupcakes with powdered sugar.