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Muffin apples and fleshy cinnamon

ingredients

servings

16

Apples

300 oz

Type 00 wheat flour

200 oz

Natural yogurt, sugar free

100 oz

Lemon peel

2 teaspoons

Brown sugar

100 oz

Ground cinnamon

1 teaspoon

Eggs

3 unit

Instant yeast for savoury dough

1 teaspoon

Iodized salt

1 pinch

Desserts from Italy

Muffin apples and fleshy cinnamon

Muffin apples and fleshy cinnamon

vegetarian with gluten with eggs with lactose

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Muffin apples and fleshy cinnamon

Recipe is really simple to make, light and great if you have so many apples to dispose of # babies

Muffin apples and fleshy cinnamon step 1

step 1

Peel apples, cut into small cubes, riponile in a non-stick pan with a spoon of cane sugar (included in the total 100 g) and a teaspoon of ground cinnamon and make it dry for about 5 minutes

Muffin apples and fleshy cinnamon step 2

step 2

In the meantime, divide the egg yolks from the egg whites and mount them in firm snow with the addition of a pinch of salt

Muffin apples and fleshy cinnamon step 3

step 3

Mix yolks with sugar and yogurt, then incorporate the sifted flour with yeast, grated lemon zest, and finally the snow-covered blades, mixing with a downward movement

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Muffin apples and fleshy cinnamon step 4

step 4

Combine the apples cooked with the compound and mix

Muffin apples and fleshy cinnamon step 5

step 5

At this point, divide the dough in 16 rounds (you can use silicone, aluminum or paper) and cook in a pre-heated static oven at 180 ° for 30 minutes

Muffin apples and fleshy cinnamon step 6

step 6

Once cooked, cool your apple and cinnamon muffins on a grid, sprinkle with icing sugar and keep them under a cool glass bell for 2-3 days maximum

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