Breakfast muffins 6 times different: apple-cinnamon

Name: Breakfast muffins 6 times different: apple-cinnamon
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 Apples; 2 TABLESPOONS Lemon juice; 200 g Flour; 50 g crunchy oats; 1 coated Tsp ground cinnamon; 2 1/2 TSP. Baking Powder; 2 Eggs (size M); 150 g Sugar; 1 pinch Salt; 7-10 Tbsp scraped pulp from 1 vanilla pod; 6 TABLESPOONS Oil; 200 ml Milk; 3 TABLESPOONS Apricot Jam; 7-10 Tbsp Apple slices and cinnamon sticks; 12 Paper baking cups

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 Apples
2 TABLESPOONS Lemon juice
200 g Flour
50 g crunchy oats
1 coated Tsp ground cinnamon
2 1/2 TSP. Baking Powder
2 Eggs (size M)
150 g Sugar
1 pinch Salt
7-10 Tbsp scraped pulp from 1 vanilla pod
6 TABLESPOONS Oil
200 ml Milk
3 TABLESPOONS Apricot Jam
7-10 Tbsp Apple slices and cinnamon sticks
12 Paper baking cups

Directions

1
Peel apple, grate flesh roughly from the core, mix with lemon juice. Line the hollows of a muffin tray (12 hollows) with paper baking cups. Mix flour, oat flakes, cinnamon and baking powder well in a bowl. Lightly whisk the eggs. Add sugar, salt, vanilla pulp, oil, milk and grated apple and mix. Stir in flour mixture
2
Spread the dough in the troughs and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes. Take out, place on a cake rack. Leave to rest in the mould for approx. 10 minutes. Lift the muffins out of the trough and let them cool down
3
Stir the jam and 4 tablespoons of water in a pot until smooth, bring to the boil, remove from the heat, allow to cool slightly, spread on muffins. Decorate with apple slices and cinnamon sticks as desired
4
Waiting time approx. 45 minutes