Apple meringue muffins

Name: Apple meringue muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 75 g Raisins; 3 TABLESPOONS + 100 ml white grape juice; 800 g Apples (e.g. Elstar); 1 Cinnamon stick; 1 package Vanillin sugar; 300 g Flour; 1/2 package Baking Powder; 7-10 Tbsp Salt; 300 g Sugar; 3 Eggs (size M); 100 ml Sunflower oil; 3 Protein (size M); 2 TABLESPOONS Icing sugar; 150 g Fresh cream; 7-10 Tbsp Fat and flour

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

75 g Raisins
3 TABLESPOONS + 100 ml white grape juice
800 g Apples (e.g. Elstar)
1 Cinnamon stick
1 package Vanillin sugar
300 g Flour
1/2 package Baking Powder
7-10 Tbsp Salt
300 g Sugar
3 Eggs (size M)
100 ml Sunflower oil
3 Protein (size M)
2 TABLESPOONS Icing sugar
150 g Fresh cream
7-10 Tbsp Fat and flour

Directions

1
Rinse and drain the raisins. Sprinkle raisins with 3 tablespoons of juice and set aside. Peel, quarter and core apples. Cut apples into small cubes. Put them in a pot with 100 ml juice, cinnamon stick and vanillin sugar. Simmer covered for 15-20 minutes.
2
Remove cinnamon stick and let compote cool down. Grease a muffin tin (12 wells) and dust with flour. Mix flour, baking powder, 1 pinch of salt and 150 g sugar in a mixing bowl. Mix eggs, oil, raisins and 350 g compote. Stir briefly with a spoon into the flour mixture until everything is just mixed. Fill the dough into the hollows of the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes (stick test!!!). Shortly before the end of the baking time, beat the egg white until stiff, adding 1 pinch of salt and 150 g sugar. Beat until the beaten egg white is shiny and the sugar has dissolved. Pour the mixture into a piping bag with a large star-shaped spout. Spray tuffs onto the muffins.
3
Fill the dough into the hollows of the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes (stick test!!!). Shortly before the end of the baking time, beat the egg white until stiff, adding 1 pinch of salt and 150 g sugar. Beat until the beaten egg white is shiny and the sugar has dissolved. Pour the mixture into a piping bag with a large star-shaped spout. Spray tuffs onto the muffins. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 3-5 minutes. Let the muffins cool down in the troughs for about 10 minutes. Remove the muffins from the tin and let them cool down on a cake rack. Dust with icing sugar. Add the remaining compote with crème fraîche
4
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 3-5 minutes. Let the muffins cool down in the troughs for about 10 minutes. Remove the muffins from the tin and let them cool down on a cake rack. Dust with icing sugar. Add the remaining compote with crème fraîche
5
1 hour waiting time