Apple rice pudding muffins

Ingredients for 1 servings:

• 125 g rice pudding, uncooked
• 500 ml milk
• 4 egg yolks
• 4 tbsp butter
• 350 ml milk
• 1 packet of vanilla sugar
• 125 g flour
• 2 tsp baking powder
• 2 tbsp sugar
• 1 pinch of salt
• 2 pinches of cinnamon
• 50 g hazelnuts, ground
• 1 m.-sized apple

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 35 minutes

makes 16 servings

Wash the apple, core it, and cut it into very small pieces. Bring 500ml of milk to a boil. Add 125g of rice pudding to the boiling milk, stir, and let it swell with the lid closed for about 35 minutes, stirring occasionally. About halfway through the cooking time, add the apple pieces to the rice pudding and stir. After 35 minutes, let the rice pudding cool slightly. Preheat the oven to 180°C. Meanwhile, whisk four egg yolks vigorously in a bowl. Melt the butter and mix with the remaining milk, vanilla sugar, flour, baking powder, sugar, salt, and cinnamon until smooth. Fold in the apple rice pudding and the nuts. Let the batter rest for a few minutes. Then fill the batter into muffin cups (silicone or a muffin tray are the most stable). Depending on the size of the cup, the batter will make 16 medium-sized muffins. Bake the muffins in the oven on the middle rack for about 30 minutes until they are nicely browned.