Makes 12 muffins
210 g plain wheat flour; 150 g icing sugar; 250 ml milk; 5 eggs; 2 cooking apples; 2 spoonfuls Lazzaris Wild Strawberry Mostarda; 1 vanilla pod broken into two powdered cinnamon to taste; pinch of salt
Heat the oven to 180° and butter the moulds well.
Peel and cut the apples into small pieces.
Put warm milk into a bowl, add the vanilla and leave to cool.
Whisk the egg whites with the sugar, add the flour, the filtered milk, the melted butter, a pinch of salt and a sprinkling of cinnamon.
Mix until a smooth dough is formed.
Add the pieces of apple and two spoonfuls of Wild Strawberry Mostarda.
Delicately fold in the egg whites working from the bottom upwards.
Transfer the dough into the moulds, filling them to ¾ and then bake for 20-25 minutes, until a toothpick comes out dry from the middle of the muffins.
Take out of the oven and leave to cool.
Carefully remove the muffins from the moulds, dust with icing sugar and serve.
LUIGI LAZZARIS & FIGLIO s.r.l.
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