Summary

Ingredients

• 250 g apples
• 50 g raisins
• 2 tablespoon rum
• 100 g hazelnuts, round
• 1 teaspoon cinnamon powder
• 1 teaspoon gingerbread spice
• 200 g wheat flour (type 550)
• 2 teaspoons baking soda
• 0.5 teaspoon ½ baking soda
• 1 pinch (s) salt
• 1 egg (s)
• 150 g cane suar
• 100 ml oil (walnut oil)
• 200 g buttermilk
• Fat for the molds or
• Paper cases

Print Recipe Pin Recipe

Instructions

1. Roughly grate the apples the day before. Add the raisins, cinnamon and gingerbread spice as well as the rum, mix everything well. Cover and let soak in a cool place (basement) overnight.
2. The next day, preheat the oven to 180 ° C. Add the nuts to the apple mixture. Then mix the flour with the baking powder, baking soda and salt in a bowl. Mix the egg and sugar in another bowl until creamy, then stir in the oil and buttermilk. Now fold in the apple mixture, then add the flour mixture and fold in quickly. Danger! Depending on the type of apples, you may have to vary the amount of buttermilk.
3. Fill the dough into greased or paper liners lined muffin tins (max. 3/4) and bake on the middle rack for 20-25 minutes. Then let cool in the tin for 5 minutes, release and dust with powdered sugar if necessary.
4. I invented this recipe for my daughter, who is a huge apple bread fan and she wishes it for her birthday today.