Apple muffins with roasted almonds

Ingredients for 1 servings:

• 125 ml water
• 340 g sugar
• 2 tsp cinnamon powder
• 200 g almonds
• 3 apples
• 400 ml Calvados or apple juice
• 2 vanilla pods
• 1 cinnamon stick(s)
• 240 g flour
• 1 tsp baking powder
• ½ tsp salt
• 60 ml oil
• 1 egg(s)
• 125 ml milk

Instructions

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

for the coffee table in autumn, makes 12 muffins

Bring the water and 250g of sugar to a boil with 1 teaspoon of cinnamon. When it starts to foam, add the almonds and cook for about 8 minutes, stirring constantly, until the liquid has completely evaporated. It is important that the liquid does not caramelize. Then spread the almonds directly onto a baking sheet lined with baking paper and let cool for about 30 minutes. Meanwhile, peel and dice 3 apples. Lightly roast the apples in a pan over high heat. Add the second teaspoon of cinnamon, a cinnamon stick, the seeds of a vanilla pod, and the scraped pod to the Calvados (or apple juice). Deglaze the apples with the liquid and reduce. Then remove the cinnamon stick and vanilla pod and let cool. For the dough, mix the flour, 1 teaspoon of baking powder, salt, and 90g of sugar in a bowl. Then mix the oil, egg, and milk in another bowl. Add the scraped seeds from the second vanilla pod and stir. Then add the liquid to the dry ingredients and mix thoroughly. Chop the roasted almonds and add them to the batter along with the apple mixture. Pour into a muffin tin and bake in a preheated oven at 200°C (top/bottom heat) on the middle rack for about 25 minutes. Use your own oven’s experience! After cooling, cover with white chocolate coating.