Quince muffins with walnut crust

Gluten free savory muffins

Already at the first bite is clear: These muffins are delicious! Crunchy walnuts and slightly sour quince are the dream couple of the season.

3 quinces (about 600 g, alternatively fleshed apples or pears) , 150 ml of apple or pear juice , 4 tablespoons Calvados (substitute apple or pear juice) , 1 packet of vanilla sugar, bourbon , 150 g sugar , 80 g butter , 200 g flour , 2 heaping teaspoons baking powder , 80 g walnuts , 2 tablespoons powdered sugar , 2 eggs , 200 g crème fraîche, or sour cream Schmant , 12-muffin tin , 12 paper muffin cups or grease for metal

Step 1

The fluff of quince rub with paper towel. Peel the fruit into quarters, remove seeds and cut into 1 cm thick columns. Apple or pear juice, Calvados, vanilla sugar and 50 grams of sugar to a boil in a saucepan. Add the quince in a closed pot and cook for 5 minutes over medium heat. Remove from the oven and let stand.

Step 2

Preheat oven to 180 degrees (convection oven 160 degrees) Preheat. Depending on one paper cases into the wells of the muffin tin or set the troughs fat. Melt the butter, flour and baking powder. The quince drain in a sieve. Finely chop the walnuts and mix with the icing sugar.

Step 3

The eggs with creme fraiche and stir Schmant or sour cream, remaining sugar and butter. Stir in the flour mixture quickly.

Step 4

Pour batter into the plate wells, quince column push along deep. Sprinkle nuts and press lightly into the dough. The muffins in the oven (middle) 20 min bake. Then turn on the oven grill (or oven to provide the highest level) and the Mufffins another 4-5 minutes, until the nuts are caramelized. Remove, let cool briefly, separate from the form.