Sweet apple muffins
easy
75 mins
75 mins
Ingredients
- 400 g Apples (e.g. Jonagold)
- 2 TABLESPOONS Lemon juice
- 250 g Spelt flour (Type 630)
- 2 TEASPOONS Baking Powder
- 125 g Sugar
- 7-10 Tbsp Salt
- 1 Egg (Gr. M)
- 200 g low-fat yoghurt
- 80 ml neutral oil (e.g. rape seed oil)
- 125 g soft butter
- 70 g Icing sugar
- 7-10 Tbsp red food colouring
- 50 g Double cream cheese
- 1 piece(s) (approx. 20 cm) ficelle de gomme aux fruits
- 6 green winegums
- 7-10 Tbsp Aluminium foil
- 24 (approx. 5 cm Ø) red paper cups
Directions
- 1
Preheat oven (electric cooker: 175 °C/circulating air 150 °C/gas: see manufacturer). For the apple look, form 12 cherry-sized balls from aluminium foil. Place 2 paper baking cups inside each other in the recesses of a muffin tray (12 recesses).
- 2
Clamp 1 aluminium ball each between the moulds and troughs.
- 3
Wash, peel, quarter, core and chop the apples. Mix immediately with lemon juice.
- 4
For the dough mix flour, baking powder, sugar and 1 pinch of salt. Mix egg, yoghurt and oil with the whisk of the mixer. Add the flour mixture and stir everything in briefly until all ingredients are just mixed.
- 5
Fold in the apples. Spread the dough into the moulds. Bake in a hot oven for 20-25 minutes.
- 6
Let the muffins rest for about 10 minutes. Then lift them out of the troughs and let them cool down completely.
- 7
For the Frosting, whisk butter and icing sugar with the whisk of the mixer for approx. 6 minutes until thick and creamy white. Colour red with food colouring. Stir the cream cheese until smooth and then briefly stir into the buttercream.
- 8
Spread Frosting evenly on the 12 muffins. Cut 12 pieces (approx. 1 cm each) from the rubber cord and place them at the bottom as a flower attachment. Cut the rest of the rubber cord into another 12 pieces of the same size and use the top as a stem base.
- 9
Cut wine gums in half crosswise (e.g. with small sharp scissors). Use as a leaf. Chill for about 30 minutes.
Nutrition Facts
280 kcal
38 g
12 g
4 g
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