Apple breakfast muffins


2 sweet and sour apples (300g)

350g flour

3 tablespoons milk

280 ml cream and no more than 30% fat

25g butter

1 egg

50 g brown sugar + 1 tbsp.

50 g pecans

1.5 tsp. baking powder

1 tsp. ground cinnamon

cooking oil for molds



Step 1.

In a bowl, use your fingertips to knead 50g of flour with the butter. You should get fine crumbs.

Step 2.

Finely chop the pecans and mix with 1 tbsp sugar.

Step 3.

In a large bowl, sift the remaining flour, baking powder and a pinch of salt. Add the remaining sugar and cinnamon. Stir to combine.

Step 4.

Grate the peeled apples on a coarse grater. Mix with cream, egg and 2 tbsp. milk. Add to dry ingredients (including crumbs) and mix quickly until smooth. If mixture is dry, add remaining milk.

Step 5.

Spread the dough into muffin tins greased with vegetable oil. The muffin tins should be about 2/3 full.

Step 6.

Bake in a preheated 200°C oven for 25 minutes, until completely cooked. Sprinkle the muffins with the pecan mixture 5 minutes before the end of cooking.


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