Apple muffins with cranberry compote

Name: Apple muffins with cranberry compote
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 125 g Butter or Magarine; 1 pinch Salt; 1 package Vanillin sugar; 100 g + 1 tablespoon of sugar; 2 Eggs (size M); 250 g Flour; 60 g chopped almonds; 1/2 package Baking Powder; 3 TABLESPOONS Calvados; 3 (150 g each) Apples; 1 glass (212 ml) Cranberries in their own juice; 5 TABLESPOONS dry red wine; 3 deleted Tsp Cornstarch; 3 TABLESPOONS Apricot Jam; 12 Paper sleeves

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

125 g Butter or Magarine
1 pinch Salt
1 package Vanillin sugar
100 g + 1 tablespoon of sugar
2 Eggs (size M)
250 g Flour
60 g chopped almonds
1/2 package Baking Powder
3 TABLESPOONS Calvados
3 (150 g each) Apples
1 glass (212 ml) Cranberries in their own juice
5 TABLESPOONS dry red wine
3 deleted Tsp Cornstarch
3 TABLESPOONS Apricot Jam
12 Paper sleeves

Directions

1
Place the fat, salt, vanilla sugar and 100 g sugar in a mixing bowl and whisk until creamy. Stir in the eggs one by one. Mix flour, almonds and baking powder and stir into the mixture alternating with the Calvados. Place 1 paper sleeve in each of the 12 wells of a muffin tin. Spread the dough evenly with a tablespoon. Peel, quarter and core the apples. Cut the quarters close together on the convex side and place 1 quarter on each muffin.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes. Drain the cranberries on a sieve and collect 100 ml of liquid. Bring cranberry juice and 1 tablespoon of sugar to the boil in a saucepan. Mix starch with red wine until smooth, stir into the cranberry juice and bring to the boil again, let cool down. Take the muffins out of the oven and let them cool down on a cake rack. Heat the jam in a pot and spread on the finished muffins. Add the cranberries to the thickened juice and serve with the muffins
3
1 hour waiting time