100 g of self-raising flour

65 g of wholemeal flour

1 kl baking powder

pinch of salt

1 cinnamon cinnamon

2 eggs

80 g of granulated sugar

125 g of low-fat yogurt

2 tbsp peanut oil (or melted butter)

1 apple cut into small cubes

75 g XAVIES' Nuts Seeds

Ingredients for the crumble

80 g XAVIES' Nuts Seeds

20 g self-raising flower

40 g of sugar

pinch of salt

20 g of butter



Mix the nuts granola, the self-rising flour, the sugar and the pinch of salt. Cut the cold butter into cubes and add to the mixture. Knead with the fingertips into a crumble.


Preheat the oven to 180 ° C. Provide a muffin-shape of paper cake cups.
Mix the self-raising flour, the whole-grain flour, the baking powder, the pinch of salt and the cinnamon. Strain the whole and set aside.
Beat the eggs with the sugar to a foamy mass. Gently sprinkle the sifted flour mixture underneath, along with the yoghurt, apple, oil and almond-apricot granola.

Divide the batter over the molds, fill them to ¾ of the edge. Sprinkle with the granola crumble
Bake for 20 minutes in the preheated oven.

Serve warm or at room temperature.