Apple muffins

For 8 pieces
  • 60 g butter or margarine
  • 75 g Sugar
  • 1 packet Vanillin sugar
  • 1 pinch salt
  • 2 Eggs (size M)
  • 150 g flour
  • 20 g ground hazelnuts
  • 1 TL Baking powder
  • 150 g Curd milk
  • 1 (approx. 200 g) large apple
  • 2 EL (approx. 12 g) hazelnut flakes
  • Apple slices
  • 16 paper cases
40 minutes
light
1.
Fat, sugar, vanilla sugar and salt with the whisk of the hand mixer until creamy. Mix in eggs alternately with 2 tablespoons of flour. Mix the remaining flour, ground hazelnuts and baking powder.
2.
75 gBriefly stir in the soured milk and flour mixture. Wash, peel and core the apple and cut into cubes. Fold the apple cubes into the batter. Place 2 paper cases in each of the 8 hollows of a muffin tin (1 hollow approx. 110 ml) and distribute the dough evenly between the molds.
3.
Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 20 minutes. Let the finished muffins cool on a wire rack. Mix 75 g of curd and put a dollop on each muffin.
4.
Sprinkle with hazelnut flakes and decorate with a fresh, thin apple wedge just before serving.
1 piece approx:
  • 240 kcal
  • 1000 kJ
  • 5 g protein
  • 11 g fat
  • 28 g carbohydrates

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