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Rye muffins with apples and raisins

45 min.
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easy
 

Ingredients

for 8 muffins
300 g wholemeal rye flour + 1 tbsp. for the fruit
250 ml milk
100 g cane sugar + 1 tsp. for sprinkling
100 g soft butter
100 g raisins
Pinova apples from Val Venosta
2 eggs
8 g baking powder
1 orange
1 tsp. salt
½ tsp. cinnamon powder
 
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Preparation

Mix soft butter with orange zest, cinnamon and sugar in a bowl. Add eggs, salt, milk, flour and sieved baking powder.
Stir with a wooden spoon to get a homogeneous dough. Peel two apples, cut them into cubes and add to the raisins and to a tablespoon of rye flour. Stir until all the fruit is covered with flour and then add to the dough.
Cut the third apple and the orange into slices. Put 3 tablespoons of dough in each muffin mold and garnish with apple and orange slices. Sprinkle with sugar and bake in the oven at 180°C (top/bottom heat) for about 35 minutes (make the toothpick test).
You can serve the muffins lukewarm or cold for breakfast, as a snack or dessert.
 

Recipe from Ambra & Tea Scarsella

Benny & Bula
 
 

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