Apple-Cinnamon Muffins

1.

Coarsely crush the cinnamon flakes. Mix 60 g cinnamon flakes, flour, baking soda, 1 pinch of salt, vanilla sugar and 100 g sugar. Mix the oil, eggs and 250 g sour cream. Peel the apples and roughly grate around the core, add to the egg-oil mixture and stir quickly into the flour mix.

2.

There should still be small lumps of flour.

3.

Place paper baking tins in the hollows of a muffin tin (12 hollows each). Distribute the batter evenly in the baking molds. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see

4.

manufacturer) for about 12 minutes. Take out of the oven and let cool down on a wire rack for about 1 hour.

5.

Beat 150 g sour cream and 75 g sugar with the whisk of the hand mixer until creamy. Garnish the muffins with sour cream. Scatter the remaining cinnamon flakes on top.