Apple muffins à la Ellmi

Ingredients for 1 servings:

• 12 paper baking cups
• 250 g flour
• 100 g sugar
• 1 egg(s)
• 60 g butter
• 40 g rapeseed oil
• 1 tbsp almond(s), ground
• ½ pack of baking powder
• 1 packet of vanilla sugar
• 25 g raisins
• 2 tbsp Amaretto
• 1 pinch of cinnamon powder
• 1 pinch of salt
• 75 ml milk
• 2 apples, sour, gross weight approx. 500 g
• 1 lemon(s)
• Powdered sugar, for dusting

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Roughly chop the raisins and soak them in the Amaretto for about 1 hour. Then drain well, reserving the Amaretto. Preheat oven to 180°C and line a muffin tin with the baking cups. Mix the butter with the oil (100g in total) and heat gently until melted. Let cool to room temperature. Peel the apples, remove the cores, and cut them into wedges. Working quickly, place the wedges in a mixture of water and lemon juice to prevent them from browning. Beat the egg with the butter and oil mixture, sugar, vanilla sugar, salt, 2 teaspoons of Amaretto, and cinnamon with a mixer until frothy. Mix the sifted flour with the baking powder and stir into the batter along with the almonds. Now add the milk as needed and stir in. Not all at once, but gradually. The batter shouldn’t be too runny, but not too thick either. It should fall off the spoon with difficulty. Now coarsely grate the dried apple slices and fold them into the batter along with the raisins using a wooden spoon. Divide the batter evenly among the muffin cases. They should only be ¾ full. Bake at 180°C (350°F) on the middle rack for about 25-30 minutes. Let the finished muffins cool and serve sprinkled with powdered sugar. Variation: Replace some of the sugar with maple syrup, omit the cinnamon, and soak the raisins in rum instead of Amaretto.