Calvados muffins

Ingredients for 12 servings:

• 100 g butter, melted
• 100 g sugar
• 250 g flour
• 1 bag of baking powder
• 1 bag(s) flavoring (lemon peel)
• 2 m.-sized eggs
• 1 m.-sized apple, (Elstar)
• ½ cup raisins (soaked in Calvados weeks before)
• 1 pinch of salt
• some milk
• 1 tbsp powdered sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Please do not bake if there are children in the house

First, mix all the dry ingredients thoroughly in a bowl. Quarter the unpeeled apple, core it, and cut it into small cubes. Melt the butter and set it aside with the soaked Calvados raisins. Now, preheat the oven and prepare the muffin tin. I place paper baking cups in a muffin tin. In a second bowl, beat the eggs with a hand mixer until frothy/creamy. The volume should increase two to three times. Mix in the butter, apples, and raisins. Now, add all the dry ingredients in one go and quickly fold in with a spatula. Do not over-mix. The batter should be sticky, even lumpy; this will give it the typical fluffy muffin consistency. If the batter is starting to get a little dry, add a little milk. Spoon the batter into the prepared muffin tins and bake for 20 minutes at 180°C. After cooling, sprinkle with powdered sugar.