Apple-almond Muffins with Cinnamon Topping from Sarah
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 2 large apples, crumbly (e.g .: Cox Orange)
- 4 tablespoon calvados (apple brandy, alternatively apple juice)
- 50 g almond (s), chopped
- 2 egg (s)
- 100 g suar
- 200 ml milk
- 100 g butter, liquid
- salt
- 1 vanilla pod, the pulp it
- 250 g flour
- 1 teaspoon Baking powder
For the cast:
- 1 egg white
- 150 g powdered suar
- 1 teaspoon ground cinnamon
Also:
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Peel, quarter and core the apples. Cut the apples into small cubes, mix with 2-3 tablespoon calvados.
- Roast the almonds in a pan until golden brown. Place paper cases in the recesses of the muffin tray or place 2-3 shapes inside each other and place on a baking sheet.
- In a large bowl, mix the eggs with sugar, milk, butter, a pinch of salt, 2-3 tablespoon calvados and vanilla pulp. Mix flour with baking powder, sieve over the butter mixture and fold in loosely with a spoon.
- Preheat the oven to 200 ° (convection: 180 °). Fold the marinated apple cubes and chopped almonds into the batter. Spread the dough in the paper cases and bake in the oven for 25-30 minutes until golden brown. Take out the muffins and leave to cool on a wire rack.
- For the topping, beat the egg white until stiff, gradually stir in the powdered sugar and cinnamon. Spread the topping on the muffins and allow to dry. Dust with icing sugar if you like.
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