Summary

Ingredients

• 12 paper cases
• 280 g flour
• 3 teaspoons baking powder
• 0.5 teaspoon ½ cinnamon
• 1 pinch (s) salt
• 120 g suar, liht brown
• 250 g apples, (cookin apples)
• 2 large egg (s)
• 250 ml milk
• 6 tablespoon oil, (sunflower oil)
• 90 g butter, melted and cooled

For the sprinkles:

• 50 grams flour
• 0.25 teaspoon ¼ cinnamon
• 40 g butter
• 25 g suar, liht brown

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Instructions

1. Preheat the oven to 200 ° C. Grease a 12-cavity muffin pan or line it with paper liners.
2. For the crumble, put the flour and cinnamon in a bowl. Add the butter in flakes and work everything into a crumbly mass with your fingers. Mix in the sugar and set the crumble aside.
3. Sift the flour, baking powder, cinnamon and salt into a large bowl and stir in the sugar. Peel, core and finely dice the apples and stir into the flour mixture.
4. Lightly whisk the eggs in a mixing bowl or bowl. Stir in milk and sunflower oil or melted butter. Make a well in the middle of the dry ingredients and pour the liquid ingredients into it. Mix only briefly, do not stir too vigorously.
5. Pour the dough into the prepared form with a spoon and spread the crumble on top. Bake for about 20 minutes, until the muffins have risen and are golden brown and give slightly at the touch of a finger.
6. Let the muffins cool in the tin for 5 minutes. Serve warm or remove from the tin and place on a wire rack to cool completely.