Preparation
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1Preheat oven. Wash apples, quarter them, core them and cut them into small cubes. Process Kölln oat pillows into powder in a blender. Place all the ingredients for the dough except the apples in a bowl and mix with a hand mixer. Stir in apple pieces. Pour batter into muffin cups and bake.
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2Beat the cream until stiff. Mix the mascarpone and cream cheese together vigorously. Then carefully fold in the cream, sugar and cinnamon. Refrigerate until further use.
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3Garnish the cooled muffins with the topping and the Kölln oat pillows.
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4The cupcakes also taste great with pear or with 150 g each of rhubarb or raspberries. Simply adjust the amount of sugar depending on the type of fruit.
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5Top/bottom heat: 180 °C Circulating air: 160°C Baking time: approx. 30 minutes Preparation time: approx. 40 minutes (without waiting time)
Author: Peter Kölln
Photographer: Studio Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for the muffins:
2 pcs
Apples
90 G
Kölln oat pillow cinnamon
200 G
Flour
90 G
Sugar
1 prize
Salt
1 pack
baking powder
100 G
Applesauce (unsweetened)
250 ml
Oat drink
100 ml
Mazola® germ oil
Ingredients for the topping:
150 G
whipped cream
250 G
Mascarpone
100 G
cream cheese
30 G
Sugar
1 TL
Cinnamon
20 G
Kölln oat pillow cinnamon
