Buckwheat hazelnut muffins with apple and cinnamon – boekweit-hazelnoot muffins met kaneel en appel (GF)

Apples (Pirus Malus).

I wrote about it before, but in this time of year I eat apples every day and there is always something new to talk about. We all know the saying An apple a day keeps the doctor away. And it's true. This is based on all kind of studies and old traditions. The Romans ate an apple at the end of the meal to help their digestion and acid-base balance.

An apple contains iron, phosphorus and apple malic acids. These last substances work very well on our digestive organs. For us celiacs a real treat!!

Teach your children to eat raw, whole (washed) organic apples with the core, the core contains the most phosphorus. (when they are not allergic, like mine)

Tea from fresh or dried apple peels is a very good evening tea, it calms the nerves and brings a healthy sleep.

The apple is traditionally a symbol of life force.

When you have planted a new apple tree and are going to pick the first apples, always come with a big basket and lay in their the small crop. The young tree will feel that it has to grow more apples next year ( thanks to Mellie Uyldert, our Dutch herbal wise woman).

My big favorites are Belles de Boskoop, a very rustic, apple, a bit tart and very fragrant, super to make apple pie, apple sauce and apple compote.
Did you know that a Reinette, which is the name we use for this apple, contains twice as much vitamin C than a Golden Delicious!
Every apple goes well with nuts, cinnamon, buckwheat, raisins and pumpkins too. All autumn flavors. I made these delicious muffins, so go and try them!

Buckwheat hazelnut muffins with apple and cinnamon (12 pcs)

125 g buckwheat flour
100 g roasted hazelnut flour*
50 g raw cane sugar
55 g raisins
1 tbsp cinnamon or gingerbread spices
½ tsp sea salt
2 tsp tartaric acid baking powder
3 tbsp butter
1 organic egg
250 ml ½ water- ½ yoghurt mixture
1 apple

* I roast whole hazelnuts in a heavy skillet for 5 minutes, let them cool completely and then grind them into a fine flour
.
Pre-heat the oven on 200 ˚C.
Fill 12 muffin holes with paper baskets and grease with some butter.
Melt the butter and set aside.

Put the first 7 (dry) ingredients into a big bowl and mix thoroughly.

In a small bowl mix water and yoghurt with a fork, add the egg and mix in too. Then add the slightly cooled butter and mix again.

Grate the peeled apple above the dry ingredients.
Pour in the wet mixture into the dry ingredients and mix quickly with the fork. It can stay a little lumpy, no problem.

Fill the muffin holes for ¾ and bake them in the middle of the hot oven for 25 to 30 minutes.
Let them cool or eat them while still a little warm. Deliciously autumn!

Boekweit-hazelnoot muffins met koekkruiden en appel (12 stuks)

125 g boekweitmeel
100 g geroosterde, gemalen hazelnoten
50 g suiker
½ tl zeezout
2 tl wijnsteenzuurbakpoeder
55 g rozijnen
1 el koekkruiden
3 el boter
1 biologisch ei
250 ml ½ water ½ yoghurt
1 appel

Verwarm de oven voor op 200 ˚C.
Vul 12 muffinvormpjes met een papieren vorm en vet deze licht in met boter
Smelt de boter en zet even apart.
Doe de eerste 7 (droge) ingrediënten in een ruime kom en meng ze goed.

Roer in een kleine kom het water, de yoghurt en het ei los met een vork. Voeg dan de al wat afgekoelde boter toe en meng nogmaals goed door elkaar.

Schil de appel en rasp deze grof boven de droge ingrediënten.

Giet de natte bij de droge ingrediënten en meng alles snel met de vork. Er kunnen wat klontjes in zitten, dit is niet erg.
Schep de muffinvormpjes voor ¾ vol met het beslag en bak de muffins 25-30 minuten in het midden van de hete oven. Laat even afkoelen en eet ze, nog lauw. Heerlijk herfstig!