Sweet apple muffins

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 400 g Apples (e.g. Jonagold)
  • 2 TABLESPOONS Lemon juice
  • 250 g Spelt flour (Type 630)
  • 2 TEASPOONS Baking Powder
  • 125 g Sugar
  • 7-10 Tbsp Salt
  • 1 Egg (Gr. M)
  • 200 g low-fat yoghurt
  • 80 ml neutral oil (e.g. rape seed oil)
  • 125 g soft butter
  • 70 g Icing sugar
  • 7-10 Tbsp red food colouring
  • 50 g Double cream cheese
  • 1 piece(s) (approx. 20 cm) ficelle de gomme aux fruits
  • 6 green winegums
  • 7-10 Tbsp Aluminium foil
  • 24 (approx. 5 cm Ø) red paper cups

Directions

  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air 150 °C/gas: see manufacturer). For the apple look, form 12 cherry-sized balls from aluminium foil. Place 2 paper baking cups inside each other in the recesses of a muffin tray (12 recesses).

  2. 2

    Clamp 1 aluminium ball each between the moulds and troughs.

  3. 3

    Wash, peel, quarter, core and chop the apples. Mix immediately with lemon juice.

  4. 4

    For the dough mix flour, baking powder, sugar and 1 pinch of salt. Mix egg, yoghurt and oil with the whisk of the mixer. Add the flour mixture and stir everything in briefly until all ingredients are just mixed.

  5. 5

    Fold in the apples. Spread the dough into the moulds. Bake in a hot oven for 20-25 minutes.

  6. 6

    Let the muffins rest for about 10 minutes. Then lift them out of the troughs and let them cool down completely.

  7. 7

    For the Frosting, whisk butter and icing sugar with the whisk of the mixer for approx. 6 minutes until thick and creamy white. Colour red with food colouring. Stir the cream cheese until smooth and then briefly stir into the buttercream.

  8. 8

    Spread Frosting evenly on the 12 muffins. Cut 12 pieces (approx. 1 cm each) from the rubber cord and place them at the bottom as a flower attachment. Cut the rest of the rubber cord into another 12 pieces of the same size and use the top as a stem base.

  9. 9

    Cut wine gums in half crosswise (e.g. with small sharp scissors). Use as a leaf. Chill for about 30 minutes.

Nutrition Facts

KCAL
280 kcal
CARBS
38 g
FATS
12 g
PROTEINS
4 g