Baked Apple Vanilla Muffins

Ingredients for 1 servings:

• 150 g flour
• 100 g butter, possibly semi-skimmed
• 50 g sugar
• Fat for the mold
• 1 packet of pudding powder (vanilla flavor)
• 300 ml milk
• 300 g yogurt (natural soy yogurt) or low-fat quark
• 1 tsp sweetener, liquid
• 2 eggs
• 1 tbsp raisins
• 1 large apple, sour
• 2 tbsp sugar
• 1 pinch of cinnamon
• 1 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soy yogurt – surprisingly used, makes 12 pieces

Prepare a shortcrust pastry from the ingredients for the dough. Chill. Roll out to a thickness of approximately 2–3 mm and cut out circles with a diameter of 10 cm. This works best on cling film. Return the cut-out circles to the refrigerator. Separate them with cling film. For the cream, prepare the vanilla pudding according to the package instructions, using only the specified amount of milk and sweetener instead of sugar. Let cool slightly, stirring frequently to prevent a skin from forming. Once the mixture has cooled slightly, stir in the soy yogurt. Then the eggs. For the baked apple pieces, soak the raisins in hot water. Peel the apple and core. Cut into cubes approximately 5 x 5 mm in size. Sauté the apple cubes in a hot pan. After about 2 minutes, add the two tablespoons of sugar. Once the sugar has dissolved, stir in the cinnamon and lemon juice. Remove from the heat. Drain the raisins and stir them into the baked apple mixture. Grease the muffin tin. Tip: Cut two strips of baking paper, each 30 cm long and 1 cm wide, into each hole and place them in the hole. Then line the holes with the cut-out shortcrust pastry circles. Spread 1 tablespoon of custard cream on the shortcrust pastry. Then add 1 heaped teaspoon of baked apple mixture and cover with custard cream. The holes should be almost full. Bake at 180°C (top/bottom heat) for 15-20 minutes.