80 min.
Mix soft butter with orange zest, cinnamon and sugar in a bowl. Add eggs, salt, milk, flour and sieved baking powder.
Rye muffins with apples and raisins
45 min.
Ingredients
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
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
Preparation
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
ANAGRAMMA
Ambra and Tea are two Roman sisters who are inseparably united by the same passions. As explorers and coffee lovers, they always look for new adventures. Both define themselves as designers, visual storytellers, photographers and food developers and, above all, as sisters. Culinary school: their mom. School of life: the world. This is why the foundation of their blog comes as no surprise. It’s a mirror of all the things they like most: cooking, eating, inviting guests, traveling and, above all, sharing all this with their friends.
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