John Myers
Baking: Apple Strudel Muffins
The perfect baking: apple strudel muffins recipe with a picture and simple step-by-step instructions.
- 150 g Flour type 550
- 20 g Sugar
- 2 piece Free range eggs
- 1 pinch Salt
- 80 ml Sunflower oil
- 2 teaspoon Baking powder
- 50 ml Cream 10% fat
- 0,5 teaspoon Cinammon
- 6 tablespoon Apple paste from my cookbook was leftover and had to go http://www./rezept/430649/Apfelpampe.html
- 1 handful Raisins
- 1 piece Apple
- Some powdered sugar
- Make a batter from flour, sugar, eggs, salt, baking powder, cream and cinnamon.
- Peel the apple, remove the core and cut into wedges.
- Fold the apple pudding with the fresh apple wedges and the raisins into the batter. You can of course do without the mush, then you take two apples, a few raisins and a few almond sticks.
- Line a muffin tin with paper liners and distribute the batter evenly on top. (enough for 16 pieces)
- Bake in a preheated oven at 180 degrees for about 35 minutes. (Toothpick sample)
- Sprinkle with powdered sugar and enjoy.
- Since I ran out of paper liners, I baked the dough in silicone molds. Please let the parts cool down completely before removing them.
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