Apple cinnamon muffins

Name: Apple cinnamon muffins
Cook time: 35 min
Total time: 35 min
Yield: 12
Ingredients: 90 g Wholemeal cereal flakes with cinnamon; 200 g Flour; 2 TEASPOONS Baking soda; 7-10 Tbsp Salt; 1 package Vanillin sugar; 175 g Sugar; 80 ml Sunflower oil; 2 Eggs (size M); 400 g Schmand; 2 (approx. 180 g) small apples; 12 Paper muffin tray

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 12

90 g Wholemeal cereal flakes with cinnamon
200 g Flour
2 TEASPOONS Baking soda
7-10 Tbsp Salt
1 package Vanillin sugar
175 g Sugar
80 ml Sunflower oil
2 Eggs (size M)
400 g Schmand
2 (approx. 180 g) small apples
12 Paper muffin tray

Directions

1
Crush the cinnamon flakes roughly. Mix 60 g cinnamon flakes, flour, baking soda, 1 pinch of salt, vanillin sugar and 100 g sugar. Mix oil, eggs and 250 g sour cream. Peel apples and grate them coarsely around the core, add them to the egg-oil mixture and quickly stir into the flour mixture.
2
There should still be small lumps of flour.
3
Place paper baking cups in the recesses of a muffin tray (12 recesses each). Spread the dough evenly into the baking cups. In a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
4
manufacturer) bake for about 12 minutes. Remove from the oven and let it cool down on a cake rack for about 1 hour.
5
Whip 150 g sour cream and 75 g sugar with the whisk of the hand mixer until creamy. Decorate muffins with sour cream. Sprinkle the rest of the cinnamon flakes on top.