i will spin their roots around my wrists and between my fingers, and take the hands of those who will appreciate how strong they are.

http://www.thekitchn.com/recipe-pumpkin-snickerdoodle-cookies-recipes-from-the-kitchn-211171

Based on this recipe here

Ingredients

1 large egg

100ml vegetable oil

150ml water

210g flour

2 tsbp (10ml) baking powder

100g brown sugar

1 tsp vanilla essence

10ml cinnamon 

½ tsp salt

Optional

1tsbp peanut butter

Instructions 

Preheat oven to 180 degrees

Spray muffin tin with oil, prep tin so muffins don’t stick. Use a plastic brush to spread oil evenly. 

Crack 1 egg into the main bowl. Add in sugar, oil, water and whisk together until mixed. Optional If you want to add peanut butter. In a separate bowl cream peanut butter and sugar together before adding into the main bowl to mix with the wet ingredients. 

In a separate bowl add in flour, baking powder, cinnamon, salt, whisk until thoroughly mixed. 

Prepare the apple by peeling skin and chopping into pieces. 

Sift batches of flour slowly into the main bowl with the wet ingredients. Do it in small batches and whisk each time, but don’t over mix. Leave a small amount of dry flour in the bowl.

Mix the apple pieces with the leftover flour. This coats the apple with flour to help from sinking to the bottom of the muffin tin. 

Tip all the apple pieces into the main bowl and fold gently with spatula until evenly mixed. The ideal mixture for muffins is runny so don’t over mix. 

Split muffin mixture evenly into muffin tin and bake for 20-25 minutes. 

Once done take the muffin tin out of the oven and rest with muffins inside for 10 minutes. Then each muffin out and rest on the cooling rack. 

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Ingredient amount for the muffins in the photo above. 

Bake at 175 degrees

1 egg large

80ml vegetable oil 

120ml water

180g flour

2 tsbp baking powder 

¼ tasp salt

1 apple

1tsp vanilla extract

10ml cinnamon

Foto gastronómica

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