Apple and walnut muffins with a meringue topping

For 12 pieces
  • 75 g walnut kernels
  • 2 small apples (approx. 125 g each)
  • 250 g flour
  • 3 TL Baking powder
  • 2 75 g Sugar
  • 1 Egg (size M)
  • 250 ml Milk
  • 80 ml Oil
  • 3 Protein (size M)
  • 12 Paper baking cups
50 minutes
light
1.
Line 12 hollows of a muffin tin with paper baking cases. Roughly chop the walnuts. Wash the apples, pat dry and roughly grate except for the core. Mix the flour, baking powder and 125 g sugar in a bowl. Whisk the egg, milk, grated apple and oil together. Add flour mixture, stir briefly. Fold in the walnuts except for 1–2 tbsp. Spread the mixture in the wells. Top with the rest of the walnuts. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 15 minutes. Beat the egg whites until stiff, pour in 150 g sugar and keep beating until you have a firm, shiny mixture. Pour the mixture into a piping bag with a perforated nozzle. Remove the muffins, sprinkle the meringue mixture on top and bake for 8-10 minutes until the meringue is lightly browned. Take out the muffins and let cool down
2.
Waiting time approx. 1 hour
1 Pieces approx .:
  • 300 kcal
  • 1260 kJ
  • 5 g protein
  • 12 g fat
  • 42 g carbohydrates

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