Apple-Cinnamon Muffins

For 12 pieces
  • 800 g apples
  • 2 EL + 135 g sugar
  • 1 Cinnamon stick
  • 1 piece (s) organic lemon peel
  • 1 50 ml Apple juice
  • 2 EL cornstarch
  • 425 g Flour
  • salt
  • 1 egg (size M)
  • 200 g Butter
  • 1 packet vanillin sugar
  • 1 TL Cinnamon
  • 1 Egg yolk (size M)
  • 2 EL Icing sugar
  • fat
  • flour
  • paper cases
75 minutes
very easy
1.
For the compote, peel, quarter and core the apples. Dice the apples. Caramelize 2 tablespoons of sugar in a saucepan until golden. Add the apples, cinnamon stick and lemon zest, deglaze with apple juice, cover and simmer for approx. 5 minutes.
2.
Mix the starch with a little water until smooth. Remove the saucepan from the stove, stir the starch into the boiling liquid. Simmer while stirring for about 1 minute, pour into a bowl and let cool down.
3.
Put 300 g of flour in a bowl. Add 75 g sugar, 1 pinch of salt, egg, 2 tbsp water and 125 g butter in flakes and knead to form a smooth dough. Grease a muffin tin (12 wells) well.
4.
Roll out the dough to a thickness of approx. 3 mm on a floured work surface. Cut out 12 circles (approx. 9 cm in diameter), line the muffin troughs with them, press down firmly, chill.
5.
For the crumble, melt 75 g butter in a small saucepan. Mix 125 g flour, 60 g sugar, vanilla sugar, cinnamon and a pinch of salt in a bowl. Add the butter and egg yolk, first work with the dough hook of the hand mixer, then with your hands into crumble.
6.
Remove the cinnamon stick and lemon zest from the compote. Spread the compote first, then the crumble in the dough troughs. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) on the lower rack for 25–30 minutes.
7.
Remove, let cool on a wire rack for approx. 5 minutes. Carefully lift the tartlet out of the hollows. Let cool down. WithDust the powdered sugar. Possibly arrange in paper cases.
1 piece approx:
  • 370 kcal
  • 1550 kJ
  • 5 g protein
  • 16 g fat
  • 52 g carbohydrates

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