• 20min
  • 20min
  • Intermediate
  • 10 Servings
0 vote

Muffins for every occasion! Enjoy at lunch accompanied by arugula salad, as an afternoon snack with black tea or for Sunday brunch!


  • 1 Pink Lady® apple
  • salt and pepper
  • 3 eggs
  • 100 ml olive oil
  • 1 garlic glove
  • 100 g ground almond
  • 2 tsp baking powder
  • 100 g goat cheese
  • 200 g white flour (T65)
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary
  • 1 yoghurt


  1. Preheat the oven to 180°C.
  2. Dice the Pink Lady © apple, taking care to remove the core and the pips.
  3. Peel and thinly slice the garlic, then the goat cheese.
  4. Dry-fry the pine nuts for one minute or so in a frying pan.
  5. Chop the herbs.
  6. In a mixing bowl, whisk the eggs with the olive oil and yoghurt. Add the diced apple and cheese. Mix well.
  7. In a separate bowl, mix the flour with the powdered almonds, baking powder, salt, pepper and herbs.
  8. Incorporate the wet mixture into the dry and mix gently with a spatula. Don’t worry if the mixture is not entirely smooth.
  9. Oil the muffin cases well and fill them ¾ full with the mixture.
  10. Place in the oven for 20 minutes and finish off with 5 minutes under the grill to give the muffins a golden crust.
  11. Leave to cool for 15 minutes before removing from the cases.

Pink Lady® top tip

For melt-in-the-mouth muffins, be sure to work the muffin mixture gently and leave any small lumps. Over-mixing will produce rock hard muffins! It is recommended to use a spatula to mix the muffin mixture. This affordable kitchen utensil can be bought in any general store.

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