Shortcrust pastry apple muffins with filling

Shortcrust pastry apple muffins with filling

Total: 1 hr 15 min. | Active: 45 min.
vegan, lactose-free
Nutritional value / piece: 248 kcal
, Fat: 13 g
, Carbohydrate: 29 g
, Protein: 6 g

Apple muffins with a twist! Delicious shortcrust pastry with healthy wholemeal spelt flour and a sweet & tart apple filling. These muffins taste best warm but also make a great snack while out on a walk.


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


220 g wholemeal spelt flour
1 pinch salt
60 g vegan butter, cut into pieces
40 g maple syrup
20 g apple sauce


350 g apples, finely grated
60 g ground hazelnuts
40 g coconut milk yoghurt
2 tbsp maple syrup
2 tbsp lemon juice
1 tbsp coarse cane sugar
½ tsp cinnamon
1 pinch salt
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How it's done

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Mix the flour and salt in a bowl. Add the butter, maple syrup and apple sauce, combine quickly to make a soft dough, cover and chill for approx. 10 mins.


Mix the apples and nuts with all the other ingredients up to and including the salt.

To shape the muffins

On a lightly floured surface, roll out ¾ of the dough to approx. 2 mm thick, line the prepared muffin holes with the dough, place the filling on top. Sprinkle a little more flour on the work surface and roll out the remainder of the dough to approx. 2 mm thick, cut out the tops, place on the filling, press down firmly, cut a cross into the top of each muffin.

To bake

Approx. 20 mins. in the centre of an oven preheated to 175°C. Remove from the oven, allow to cool slightly on a cooling rack.

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