Caramel Apple & Buckwheat Flour Muffins

1. 1

   Slice only the centers of the small apples.

2. 2

   Place on a baking tray and cover both sides with the sugar 3x.

3. 3

   Bake Step 1 in a 100C oven for 90 minutes to dry out.

4. 4

   Place into a bag along with a drying agent.

5. 5

   Combine all of the ingredients.

6. 6

   Soften the butter to room temperature.

7. 7

   Combine with the granulated sugar and then add the egg and mix.

8. 8

   Mix Step 4 very well until evenly blended.

9. 9

   Have the milk at room temperature.

10. 10

    Add the milk and the vanilla oil to Step 5 and mix well.

11. 11

    Add Step 3 to Step 6 and blend together well.

12. 12

    Add the finely chopped caramel apples to Step 7 and stir them in.

13. 13

    Here is a recipe to caramelize apples.

14. 14

    Please see this recipefor Tart Tatan!

15. 15

    Fill the muffin cups about 80% with the batter and bake in a 180C oven for 18-20 minutes.

16. 16

    Remove from the oven and place on a cooling rack to cool.

17. 17

    Use a palette knife to spread whipped cream on top in a pyramid shape.

18. 18

    Decorate with the small apples from Step 2 and they're done.

* Per serving · 4 servings · Values may vary.

No additional tips available.