Quince Muffins
Time
Preparation time: 25 min.
Cooking or baking time: 30 min.
Total preparation time: 55 min.
In keeping with the quince harvest time here is a recipe for fruity-delicious, loose quince muffins, made easy and fast!
Ingredients for 18 pieces
- 2 quinces (about 400 g)
- 200 ml of apple juice
- 1 pck of vanilla sugar
- 250 g cake flour (Type 550)
- 2 teaspoons of baking soda
- ½ teaspoon soda
- 1 egg
- 200 g of sugar
- 75 ml rapeseed oil
- 200 g Schmand (sour cream goes too)
- a little quince jelly for painting
preparation
- Preheat the oven to 180 degrees.
- First rub the quince thoroughly and wash off to remove the fluff, then quarter, cut out the core and cut the quarters into small cubes.
- Then boil the apple juice with 3 tablespoons sugar and the vanilla sugar, add the quince cubes and simmer for about 15 minutes over low heat, then cool.
- Meanwhile mix the flour with baking soda and soda.
- Mix the egg with the remaining sugar, the oil and the sour cream. Finally, bring the cooled quince under the mass and add the whole to the flour mixture and stir until well moistened. Then pour the dough into greased or silicone muffin cases.
- The baking time is about 30 minutes (it is best to make a stick sample).
- Then let the muffins cool for a few minutes in the oven, then remove from the molds and put on a wire rack. Brush the still warm muffins with the warmed quince jelly and let cool.
One tip: The muffins also taste delicious when they are still warm!
Wish good enjoyment!
