Ingredients
Hint:
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
kochen@bettybossi.ch
Muffin mixture
Topping
Utensils
12-hole muffin tin (each hole approx. 7 cm in diameter), lined with muffin cases
How it's done
Muffin mixture
Whisk the butter and sugar in a bowl. Add the eggs, ricotta, milk, vanilla sugar and cinnamon, whisk until smooth. Combine the flour, baking powder and salt, sieve into the mixture and fold in. Mix in the apples. Transfer the muffin mixture to the prepared tin.
Topping
Mix the butter, sugar, almonds, flour and cinnamon in a bowl, spread on top of the muffins.
To bake
Approx. 5 mins. in the centre of an oven preheated to 210°C. Reduce the temperature to 190°C, bake the muffins for a further 15 mins. Remove from the oven, allow to cool slightly, remove the muffins from the tin.
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