I started with some fluffy cake and slices of apples inside and on top … My next step was to change the square baking tin for a muffin tin, however, stay with the basic batter mix. For the apples: instead of apples slices I cut the apples into small pieces …
In short: it was too much batter for the muffin tin, so I reduced the ingredients roughly by about 15% … and there were 12 nice soft and fruity muffins.
For 12 muffins
3 eggs
125 g fine sugar
2 sachets vanilla sugar (16 g – about 2 tbsp)
a pinch of salt
75 g butter (melted)
125 g all-purpose flour
1 tsp ground cinnamon (not heaped) – optional
1/2 sachet baking powder (about 1 tsp heaped)
80 ml cream (32%)
2 apples (Boskoop) (about 250 g after peeling and trimming)
Equipment
electric handheld mixer
a muffin tin (12 holes)
12 muffin paper moulds
cooling rack
How to …
Melt the butter and set aside. The butter shouldn’t get brown.
Mix flour, ground cinnamon (optional) and baking powder and set aside.
Clean, peel and trim the apples. Cut them into small pieces.
Fill the muffin tin with the paper moulds.
Preheat the oven to 160° C fan.
Mix sugar, vanilla sugar, salt and eggs with the electric handheld mixer (beaters) until foamy.
Add melted butter … Add the flour … Add the cream … and mix.
Fold in the apple pieces.
Fill the batter in the paper moulds.
Put the muffin tin in the oven for about 25 min.
Make the famous test with the wooden pin … If you think it’s not ready add another 5 min.
After about 10 min you may free the muffins of the muffin tin.
Let the muffins cool down to room temperature on a cooling rack.
You may store the muffins (covered) on your kitchen counter for 1-2 days – afterwards store in the fridge.
Sorry: no experience with freezing.
Enjoy!
