members recipes

Ingredients
100 g butter

120 g sugar

20 g vanilla sugar

1 lemon (zest of it)

1 pinch of salt

2 eggs

200 g flour

4 tblsp grinded almonds

1 teasp baking powder

100 ml egg liqueur (or milk)

250 g apples (about 2)

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powder sugar

butter for the muffin-form

Method
Preheat the oven to 200°C and place a bowl with the butter straight into the oven to melt (you can melt the butter in the microwave, too, of course. Just be careful, it might squirt!)

Butter the muffin-form and pour the almonds in so the holes are covered with almonds. Turn the form and pat it so all the almonds fall back out. You´ll need the almonds for the dough later.

Mix the eggs, sugar, vanilla sugar, lemon zests and the pinch of salt. The butter will have melted in the meantime, put the bowl in a sink with cold water so it cools off quickly. As soon as the egg-mass is nice and fluffy and the sugar has dissolved, pour the cooled-off butter to the mass and stir carefully.

Mix the flour with the almonds and the baking powder.

Peel the apples, remove the seeds and cut them in little pieces.

Add the flour, the egg liqueur and the apple pieces to the mixed egg-mass and carefully fold under.

Put the dough into the muffin form and bake it in the oven for 25 to 30 minutes.

Carefully remove the muffins from the form, let them cool out and sprinkle some powder sugar on top of them.