Vanilla muffins with apple compote

Ingredients for 1 servings:

• 3 m.-large apples, firm
• 60 g sugar
• ½ tsp cinnamon powder
• 1 vanilla pod(s)
• 250 g butter
• 150 g sugar
• 4 m.-sized eggs
• 5 tbsp milk
• 250 g flour
• 1 tsp baking powder
• ½ tsp cinnamon powder

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

for one muffin tray, makes about 18 muffins

Split the vanilla pod with a sharp knife and use the edge of the knife to scrape out the seeds and set aside. Peel the apples, remove the cores, and cut them into pieces approximately 1 x 1 cm in size. Place the apple pieces in a saucepan with 1.5 tablespoons of water, the sugar, cinnamon, and the vanilla pod (without the seeds). Cover and simmer over low heat for a maximum of 15 minutes, depending on the variety. The apples should not become too soft. Pour the apple compote into a sieve, drain off the liquid, and let it cool. Briefly cream the butter in a bowl with a mixer, add the sugar, and beat until well blended. Add the eggs and milk and beat until frothy. Mix the flour with the baking powder and gradually stir into the batter. Add the cinnamon powder and vanilla seeds and beat the batter on the mixer’s highest speed for at least 2 minutes. Fold in the apple compote until the apple pieces are evenly distributed. Drop 2 tablespoons of batter into the cups of a greased or paper-lined muffin tin. Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) on the middle rack for 20-25 minutes. Then let cool on a wire rack. This yields approximately 18 muffins, depending on how much batter you fill each cup. Caramelized walnuts can also be added to the batter, if desired. These muffins are delicious with vanilla ice cream.