Rosette Apple Muffins
Print RecipeIngredients
- 1 thinly sliced granny smith apple
- 1 tsp corn starch
- 1 tbsp sugar
- 3 big spoons jovial einkorn flour ( or regular)
- 1 tbsp butter (room temp)
- 1 egg
- 1tsp vanilla extract
- 3-4 tbsp warm water
- 1 tsp baking powder
- dash cinnamon
- dash Chinese 5-spice powder
- 6 cardamon pods, seeds only ( or 1 tsp cardamom powder)
Instructions
Preheat the oven to 350.
Using a Mandolin slice the apple on the thinnest setting and set it into a bowl. Mix in the white sugar and cornstarch and let it sit.
In a small mixing bowl mix in all the rest of the ingredients adding water as needed to make sure the batter resembles a cake batter. If it is lumpy and looking thick, add 1 tbsp of water at a time.
Place 1-2 spoon of the cake mixture into a pre-greased muffin tin.
On a clean surface you'll make the rosettes. You start but laying down the largest of the apple. Make 6 rows of large apple slices ( for your six muffins or as many as you have). Start adding the apple slices to the starting one so it forms a line ( overlap by about 1/2 of the previous slice). Starting at the widest end you will then roll up the apples and if you hold it up you will see it looks like a rose. Use a sharp knife to carefully cut each apple rosette in half and place both halves with the rose facing up in each muffin.
Repeat until all the muffins have 1 rosette and bake in the oven for about 17 minutes.
Let cool before eating.
Cardamon is one of the most underused spices out there in this country. In Nordic countries, like Sweden, Finland and the Middle East its pretty common to use the pods into baked goods and savory concoctions. Paired with apple, it’s completely divine. But really, the real reason I made these is that I had just gotten my fresh produce box ( I use Misfits) and one of the granny smiths was looking so huge I was thinking about how to use it before it browned. And it was 8pm and I wanted something sweet. Leaving the pods whole makes it a little more fun to eat, the scent of the cardamon travels through the muffin but you never know which bite might pack a punch and who got lost in swirly bits of soft caramelized apple slivers.
Healthy enough to send to school with your kids, mine cant get enough of it, and elegant enough to serve along side ice cream and caramel at a dinner these muffins are so easy to make. The most challenging part is actually rolling the rosette. There are a tons of You Tube videos on this if my directions aren’t clear ( hint: they probably aren’t so just skip that line and video it, go easy on your self). Since my gifted muffin tin is on the smaller side, I cut the Rosettes in half but if your going all in and have mega muffins in mind, then by all means keep them whole.
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