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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
Dough
  • 1 pinch salt
  • 220 g wholemeal spelt flour
  • 60 g vegan butter, cut into pieces
  • 40 g maple syrup
  • 20 g apple sauce
Filling
  • 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
Tools
  • *-*
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And that's how it's done
And that's how it's done
Dough
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.
Filling
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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