Apple and pistachio muffins

For 12 pieces
  • 250 g apples
  • 180 g flour
  • 1 1/2 TL Baking powder
  • 125 g Sugar
  • 1 TL Vanilla extract
  • 1 Egg (size M)
  • 120 g Whipped cream
  • 50 g Butter
  • 25 g ground almonds
  • 1–2 tbsp Pistachio cream (spread)
  • 30 g Pistachio kernels
  • 12 Muffin paper cases
40 minutes
very easy
1.
Wash the apples, quarter them and cut out the core. Cut the apple quarters into small cubes. Mix the flour and baking powder. Mix the sugar, vanilla extract and egg until creamy. Mix in the cream and flour mixture alternately.
2.
Melt the butter and stir in. Halve the mass. Stir the almonds and apples into one half of the batter. Mix the other half with the pistachio cream. Roughly chop the pistachio nuts.
3.
Holes in a muffin trayLine (12 hollows) with paper liners. Alternately fill both doughs into muffin tins. Sprinkle with chopped pistachios and bake in the preheated oven (electric stove: 190 ° C / convection: 165 ° C / gas: see
4.
manufacturer) for 20-25 minutes . Take out and let cool on a wire rack.
1 piece approx:
  • 210 kcal
  • 880 kJ
  • 3 g protein
  • 10 g fat
  • 25 g carbohydrates

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