for 8 pieces

Batter

120 g	butter, soft
60 g	sugar
2 tbsp	apricot jam
1 pinch	salt
2	eggs
1	vanilla pod, cut lenghtwise, seeds scratched out
100 g	white flour
50 g	ground hazelnuts
½ tsp	baking powder
2	apples, quartered, thinly sliced

To bake

1 tbsp	apricot jam
1 tbsp	water

How it's done

Batter

Place the butter, sugar, jam and salt in a bowl, mix using the whisk attachment on a mixer. Beat in the eggs along with the vanilla seeds, continue to beat until the mixture becomes lighter in colour. Combine the flour, nuts and baking powder, mix into the mixture, transfer the batter to the prepared muffin tin. Insert the apple slices into the batter and fan out.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove. Mix the jam and water, spread on top of the warm muffins, leave to cool on a rack.

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