Apple Muffins

Name: Apple Muffins
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 60 g Butter or margarine; 75 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 150 g Flour; 20 g ground hazelnuts; 1 TEASPOON Baking Powder; 150 g Soured milk; 1 (approx. 200 g) big apple; 2 tablespoons (approx. 12 g) Hazelnut flakes; 7-10 Tbsp Apple Slices; 16 Paper forms

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

60 g Butter or margarine
75 g Sugar
1 package Vanillin sugar
1 pinch Salt
2 Eggs (size M)
150 g Flour
20 g ground hazelnuts
1 TEASPOON Baking Powder
150 g Soured milk
1 (approx. 200 g) big apple
2 tablespoons (approx. 12 g) Hazelnut flakes
7-10 Tbsp Apple Slices
16 Paper forms

Directions

1
Cream fat, sugar, vanillin sugar and salt with the whisk of the hand mixer. Alternately stir in eggs and 2 tablespoons of flour. Mix remaining flour, ground hazelnuts and baking powder.
2
Briefly stir in 75 g soured milk and flour mixture. Wash, peel, core and dice the apple. Fold apple cubes into the dough. Place 2 paper cups in each of the 8 holes of a muffin tin (1 hole contains approx. 110 ml) and distribute the dough evenly in the cups.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Let the finished muffins cool down on a cake rack. Mix 75 g soured milk and put a blob on each muffin.
4
Sprinkle with hazelnut leaves and decorate with a fresh, thin slice of apple just before serving.