Apple muffins with cranberry compote

For 12 pieces
  • 125 g butter or margarine
  • 1 Pinch Salt
  • 1 packet vanillin sugar
  • 100 g + 1 tbsp sugar
  • 2 Eggs (size M)
  • 250 g flour
  • 60 g chopped almonds
  • 1/2 packet baking powder
  • 3 EL Calvados
  • 3 (à 150 g) Apples
  • 1 glass (212 ml) Cranberries in their own juice
  • 5 EL dry red wine
  • 3 deleted TL Sp ice starch
  • 3 EL Apricot jam
  • 12 Paper cuffs
Put the fat, salt, vanilla sugar and 100 g sugar in a mixing bowl, stir with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour, almonds and baking powder and stir into the mixture alternately with the calvados. Place 1 paper sleeve in each of the 12 hollows of a muffin tin. Spread the batter evenly in it with a tablespoon. Peel, quarter and core the apples. Cut into quarters on the curved side close together and place 1 quarter on each muffin. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 25-35 minutes. Drain the cranberries on a sieve and collect 100 ml of liquid. Bring the cranberry juice and 1 tablespoon of sugar to the boil in a saucepan. Mix the starch with the red wine until smooth, stir into the cranberry juice and bring to the boil again, allow to cool. Take the muffins out of the oven and let them cool on a wire rack. Heat the jam in a saucepan and brush the finished muffins with it. Put the cranberries in the thickened juice and serve with the muffins
1 hour waiting time
1 piece approx.:
  • 300 kcal
  • 1260 kJ
  • 5 g protein
  • 13 g fat
  • 38 g carbohydrates


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