Preheat oven to 375°F (190°C).
Lightly grease muffin pan with butter. Insert 2 wonton wrappers into each muffin cup, overlapping them to form a small “flower” shaped cup. Bake for only 3 to 4 minutes or until edges are lightly golden, remove from oven and cool in the pan.
In a small bowl, beat eggs and add pinch of salt. In a separate bowl, mix diced apple and cinnamon. Begin assembly of cups by adding 1 tbsp (15 mL) of the apple mixture to each wonton cup. Follow with 2 tsp (10 mL) of the beaten egg, ensuring it does not flow over the sides of the wonton cups.
Top each cup with 2 tsp (10 mL) of granola, followed by 1 tsp (5 mL) each of walnuts and raisins (optional).
Return pan to oven and bake for 10 minutes or until filling is firm to the touch. Cool for a few minutes before removing from pan.
Source: www.onapples.com
*Sold in a 400 g package (~50 wrappers), unused wrappers may be frozen and thawed in the refrigerator prior to use.
**Variety Tip: for best results, use Ontario Empire, Gala or Cortland apples.
Ingredients
Directions
Preheat oven to 375°F (190°C).
Lightly grease muffin pan with butter. Insert 2 wonton wrappers into each muffin cup, overlapping them to form a small “flower” shaped cup. Bake for only 3 to 4 minutes or until edges are lightly golden, remove from oven and cool in the pan.
In a small bowl, beat eggs and add pinch of salt. In a separate bowl, mix diced apple and cinnamon. Begin assembly of cups by adding 1 tbsp (15 mL) of the apple mixture to each wonton cup. Follow with 2 tsp (10 mL) of the beaten egg, ensuring it does not flow over the sides of the wonton cups.
Top each cup with 2 tsp (10 mL) of granola, followed by 1 tsp (5 mL) each of walnuts and raisins (optional).
Return pan to oven and bake for 10 minutes or until filling is firm to the touch. Cool for a few minutes before removing from pan.
