Wash, peel and quarter 200 g apples, cut out the core. Dice apples finely. Coarsely chop the nuts. Melt butter in flakes and chocolate coating in a small pot at low heat. Stir several times. Pour into a mixing bowl.
Add 125 g sugar, vanillin sugar, salt and fine seasoning mixture for muffins. Stir with the whisk of the hand mixer. Stir in eggs. Mix flour and baking powder, add and stir in. Fold in nuts, grated chocolate and apples briefly. Line the depressions of a muffin tray (24 depressions) with paper sleeves, distribute the dough evenly in them. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Remove from the oven, place on a rack and allow to cool. In the meantime, wash 300 g apples, peel, quarter and cut out the core. Finely dice quarters. Boil up lemon juice, 300 ml apple juice and apples. Cover and simmer for about 5 minutes.
Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Remove from the oven, place on a rack and allow to cool. In the meantime, wash 300 g apples, peel, quarter and cut out the core. Finely dice quarters. Boil up lemon juice, 300 ml apple juice and apples. Cover and simmer for about 5 minutes. Stir sauce powder, 2 tablespoons sugar and 50 ml apple juice until smooth. Stir into the boiling compote, bring to the boil again and simmer for 1 minute while stirring. Remove from the pot and fill into a small bowl. Remove muffins from the bowls and dust with icing sugar. Crème fraîche tastes good with them. Serve apple compote extra
Stir sauce powder, 2 tablespoons sugar and 50 ml apple juice until smooth. Stir into the boiling compote, bring to the boil again and simmer for 1 minute while stirring. Remove from the pot and fill into a small bowl. Remove muffins from the bowls and dust with icing sugar. Crème fraîche tastes good with them. Serve apple compote extra
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