Apple Caramel Muffins
Apples dice small.
Place apples and canned apples in a saucepan.
Fry it over low heat.
Add sugar, salt to the egg and foam.
Whipp until you get a fresh ivory color.
Add grapeseed oil and mix.
Sift all the flour and mix lightly.
Add the boiled apples and mix.
Fill the muffin mold with half the dough.
Center the caramel.
Fill the dough up to 90% more.
Bake for 20 minutes in an oven preheated to 180 degrees and cool.
Whipp the fresh cream to the bowl.
When the bubbles rise, add sugar powder and mix.
When the cream is finished, add caramel syrup and mix to make caramel cream,
Put the cream on the Hankim cooled muffin and sprinkle with caramel sauce on it.