Apple toast muffins with double chocolate frosting

Ingredients for 12 servings:

• 2 apples
• ½ lemon(s)
• 40 ml water
• 1 pinch(s) nutmeg
• 1 pinch(s) cinnamon powder
• 1 tsp cornstarch
• 250 g toast bread, e.g. B. Three-grain toast
• 2 eggs
• 180 ml milk
• 50 ml maple syrup
• Fat for the mold
• 100 g white chocolate coating
• 200 g cream cheese, natural
• 20 g cane sugar
• 1 ½ tsp cinnamon powder
• 1 pack of Bourbon vanilla flavoring
• 40 g pecans
• 50 g dark chocolate coating or chocolate

Instructions

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

First, core and dice the washed apples, then place them in a saucepan with the water, a pinch of nutmeg, a pinch of cinnamon, and the sugar (this can also be omitted). Sauté until the apple cubes begin to soften. Squeeze the lemon and whisk the juice with the cornstarch until smooth. Add the mixture to the apples and bring back to a boil until the cornstarch thickens. Preheat the oven to 180°C (top/bottom heat). Mix the milk with the eggs, 0.5 teaspoon of cinnamon, and the maple syrup. Cut the bread into cubes and stir into the milk mixture. Pour the bread mixture into greased muffin cups and make a well in the center. Fill these with the apple compote and bake the muffins for about 20 minutes. Meanwhile, melt the white chocolate coating over a double boiler. Whisk the cream cheese and vanilla extract until smooth. Stir in the melted chocolate coating. Then spread the frosting onto the slightly cooled muffins. Garnish with the coarsely chopped dark chocolate and coarsely chopped pecans. The muffins taste best fresh.