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
200 g flour
1 teaspoon baking powder
6 CS Amandin
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!