John Myers
Apple-gingerbread Muffins
The perfect apple-gingerbread muffins recipe with a picture and simple step-by-step instructions.
- 720 g Flour
- 3 tsp Baking powder
- 2 tsp Baking soda
- 2 pinch Salt
- 250 g Sugar
- 240 g Butter
- 330 g Sour cream
- 180 ml Milk
- 3 Eggs
- 3 Pck. Bourbon vanilla sugar
- 2 tbsp Ginger bread spice
- 1 tbsp Cinammon
- 6 medium-sized Apple Breaburn
- Peel the apples and cut into small cubes.
- Melt 2,240 grams of butter and allow to cool.
- 3 Mash the eggs in a large bowl and whisk with a fork, then mix with the melted butter, 250 grams of sugar, 2 pinches of salt, 3 packs of bourbon vanilla sugar, 330 grams of sour cream and the milk with a hand mixer.
- Mix 4,720 grams of flour with 3 level teaspoons of baking powder, 2 level teaspoons of baking soda, 1 level tablespoon of cinnamon and 2 tablespoons of gingerbread spice and fold into the moist mixture so that it becomes a slightly tough dough.
- Preheat the oven to (top / bottom heat) 200 degrees or (convection) 180 degrees.
- Finally, fold the diced apples into the batter and fill 2/3 of the wells in a muffin tin lined with muffin paper.
- Put the whole thing in the oven for about 20-22 minutes.
- Done! Have fun with it.
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