Tuesday I presented my beautiful chocolate-banana muffins … well with my 3 small gourmands we did we were not content with that! We also tried the marriage of sweetness granny apples with almonds! … Bine we took these muffins there were engulfed in less time than it takes to tell that to the ! ..moelleux, light, delicately scented … in short a delight the taste buds of young and old lovers! … the 2nd granny who had the privilege to enjoy and do not know the muffin was more that conquered! … Fortunately grandpa was not there …. because we would run out of cake! … Want to see what they looked like my apple-almond muffins? … Look …. this is not tempting? !!!

Ingredients for 10 large muffins

150 g caster sugar
2 eggs
200 g flour
1 teaspoon baking powder
1 yogurt
120g butter
rum
3 apples
6 CS Amandin
flaked almonds

To make muffin batter proceed as in my previous recipe by going to see here . Add to Device 6 CS Amandin and mix well.

Wash and peel the potatoes.

In disposable molds or in silicone molds, put a teaspoon of dough in bottom of pan. Then cut small pieces of apple. Put a teaspoon of mixture on top. Be careful not to put too much otherwise it overflows and your muffin will still look good but will have a less attractive appearance! … I always tend to overfill my mussels and often it overflows … but what overflows never lost my hurry greedy to taste these delicious cupcakes!

Sprinkle with almonds tops are being generous and especially favoring the center … inflating almonds migrate to the banks!

Preheat oven to 180 ° C and bake 20 to 25 min.

Serve warm (or cold if you are patient enough!) kind or with a small caramel sauce!

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