Preheat the oven to 175 ° traditional heat. Butter and flour the 12 cavities of a muffin tin. Cut small disks of baking paper and place them at the bottom of the indentations to facilitate removal from the mold afterwards.
In a bowl, beat the soft butter, whole sugar and white sugar for a few minutes until a clearer and creamy mixture is obtained. Add the eggs one by one, mixing between each then the vanilla.
Separately, mix the dry ingredients: flour, oats, baking powder, salt, cinnamon. Then add them to the previous mixture.
Fill the mold cavities with the dough, counting about 2 tablespoons of dough per cavity. Tamp lightly and bring the dough up to the edges.
Bake for 15 to 18 minutes. The top should be lightly golden. Directly out of the oven, dig small circles inside the muffins using the bottom of a small glass (buttered it will be easier, it will not stick): this will create the cavities for the compote . Let cool in the mold before unmolding them on a wire rack.
For the compote: peel, seed and dice the apples. Add the butter to the pan and pour in the apples. Cook over medium heat for a few minutes until the diced apples soften. Then add the cinnamon and the whole sugar - proportion to your taste. Add a little water if it sticks. The appearance should be slightly caramelized.
Fill the cookies cups with the apple-cinnamon compote: enjoy lukewarm or cold as you prefer! You can also add a drizzle of salted butter caramel;)
Notes:
* can be kept for a few days in the fridge in an airtight box (you can reheat them before tasting).
Par Lilie bakery
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