Extra fluffy apple muffins or cake
Ramona's Cuisine
Ramona's Cuisine

Extra fluffy apple muffins or cake

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  • 200 g flour self raising
  • 350 g apple grated
  • 220 g sugar *
  • 180 ml oil
  • 1 tbsp fresh ginger freshly grated
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg freshly grated
  • 3 eggs separated
  • 1 tsp soda bicarbonate
  • 1 tbsp cider vinegar
  • 1 tsp vanilla essence
  • 1/2 tsp salt
  • To assemble
  • 1 large apple chopped into cubes
  • 1 tbsp cane sugar to sprinkle on top
  • 30 g chopped almonds


    1. Preheat the oven at 190°C. Prepare the ramekins, muffin tray or dish (depending on where you want to make this) by greasing these with either butter or an oil spray.
    2. Grate the apples and set aside.
    3. Chop the apple for the topping and mix with the sugar into a bowl. Set aside.
    4. Using a freestanding electric mixer, beat the 3 yolks plus 1 egg white for 1 min at a pretty high speed. Add 100g sugar and continue beating for 2 min then add another 100g sugar and continue beating for another 2-3 min.
    5. While still beating add the oil in a little drizzle. Continue beating until oil has been all added.
    6. Mix the soda bicarbonate with the cider vinegar in a small cup and add to the egg mixture, together with the vanilla, freshly grated ginger and mix until incorporated.
    7. In a separate bowl, mix all the dry ingredients( flour, salt, cinnamon, and nutmeg) and add to the egg mix into two batches folding in gently the flour mix. Do not over mix.
    8. Add the grated apple, to the batter add some or all juice too. Mix with a spatula until uniformly incorporated.
    9. Spoon the mixture into the prepared ramekins, muffin tray or dish, I used both ramekins and a dish. Sprinkle some of the apple cubes and almond flakes and bake for 30-40 min at 190C depending on what you bake them into. They should get slightly golden brown and when inserting a wooden skewer in the middle comes out clean.
    10. Serve warm with a dollop of creme fraîche or a nice vanilla ice cream.


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