Apple muffins with cinnamon crisps

For 12 pieces
  • 90 g Cinnamon flakes with whole grain (e.g. Cini Minis® from Nestlé)
  • 200 g flour
  • 2 TL Natron
  • salt
  • 1 Parcel Vanilla sugar
  • 100 g + 75 g sugar
  • 80 ml neutral oil
  • 2 Eggs (Size M)
  • 250 g + 150 g sour cream
  • 2 (approx. 180 g; e.g. Elstar) small apples
  • 12 (approx. 5 cm Ø) paper baking cases
35 minutes
very easy
1.
Line the hollows of a muffin baking tray (twelve hollows) with a paper baking dish each. Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer). Roughly crumble the cinnamon flakes with your hands.
2.
Approx. Mix 60 g flakes, flour, baking soda, 1 pinch of salt, vanilla sugar and 100 g sugar. Mix the oil, eggs and 250 g sour cream until smooth. Peel the apples and roughly grate around the core. Add to the egg-oil mixture.
3.
Stir quickly into the flour mix (there may still be small lumps of flour in the dough).
4.
Spread the batter into the molds. Bake in the hot oven for about 20 minutes. Take out and let cool down.
5.
For serving, whip 150 g sour cream and 75 g sugar with the whisk of the mixer until creamy. Garnish the muffins with sour cream and the rest of the cinnamon flakes.
1 piece approx:
  • 310 kcal
  • 4 g protein
  • 17 g fat
  • 34 g carbohydrates

0 Comments

Leave A Comment