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Shortcrust pastry apple muffins with filling
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 248
  • Fat about 13g
  • Carbohydrates about 29g
  • Protein about 6g
This is needed
This is needed for 8 pieces
  • 1 pinch salt
  • 220 g wholemeal spelt flour
  • 60 g vegan butter, cut into pieces
  • 40 g maple syrup
  • 20 g apple sauce
  • 350 g apples, finely grated
  • 40 g coconut milk yoghurt
  • 60 g ground hazelnuts
  • 2 tbsp lemon juice
  • 2 tbsp maple syrup
  • 1 tbsp coarse cane sugar
  • 1 pinch salt
  • 0.5 tsp cinnamon
  • *-*
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And that's how it's done
And that's how it's done
Mix the flour and salt in a bowl. Add the butter, maple syrup and apple sauce, combine quickly to make a soft dough, cover and chill for approx. 10 mins.
Mix the apples and nuts with all the other ingredients up to and including the salt.
To shape the muffins
On a lightly floured surface, roll out ¾ of the dough to approx. 2 mm thick, line the prepared muffin holes with the dough, place the filling on top. Sprinkle a little more flour on the work surface and roll out the remainder of the dough to approx. 2 mm thick, cut out the tops, place on the filling, press down firmly, cut a cross into the top of each muffin.
To bake
Approx. 20 mins. in the centre of an oven preheated to 175°C. Remove from the oven, allow to cool slightly on a cooling rack.

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