- Flour - 1 3/4 Glass
- Sugar - 3/4 Glass
- Brown sugar - 1/2 cup
- Baking Powder - 2 Teaspoons
- Ginger fresh 5 cm - 1 Piece
- Sour cream - 2/3 Glass
- Vegetable oil - 1/2 cup
- Honey - 1 st. a spoon
- Eggs - 2 pieces
- Apples (finely chopped) - 1 1/2 Cups
A piece of ginger (about 5 cm long) is cleaned and rubbed on a fine grater. Put the grated ginger in a saucepan, add 1/4 cup sugar and the same amount of water. Bring the mixture to a boil, then cook for 3 more minutes. Hot ginger syrup filter and leave to cool. In a bowl, sift flour, add the remaining sugar (normal and brown) and baking powder. In another container, mix until smoothly sour cream, eggs, vegetable oil, ginger syrup (not all - only 3-4 tablespoons) and honey. Apples are peeled off from the cores and peel, cut into cubes by a side of about 0.5 cm. Mix dry flour and liquid sour cream, mix quickly. We mix apples into the dough, we mix for a short time. We take the form for baking cupcakes, we insert in it paper forms, which fill the test by about 3/4. Top with a cup of brown cupcakes. Bake for 20-25 minutes at 200 degrees. Ready muffins first cool in the mold itself, then gently take out and cool on the grate. Cheers, hurray, hurray! Muffins are ready :)
Servings: 12