Rye muffins with apples and raisins
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 3 Pinova apples from Val Venosta 2 eggs 8 g baking powder 1 orange 1 tsp. salt ½ tsp. cinnamon powder
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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The apple history begins in the Garden of Eden. And since then it has not lost any of its appeal. Not only does it look good to bite and it really tastes great, but it also makes our body well, and our Val Venosta apple producers know it not only from the saying "an apple a day keeps the doctor away". That's why they do everything possible every day to get the best out of their apples.