Pink Lady® apple muffins and cinnamon cocoa
A hearty dessert. Great for breakfast too.
- 3 Pink Lady® apples
- 375 g flour
- 2 eggs
- 3 tbsp honey
- 150 g butter
- 1 packet of yeast
- 70 ml milk
- 2 tsp Ground cinnamon
- 5 tbsp caster sugar
- Peel the Pink Lady® apples, slice them into quarters, remove the cores and set aside. Slice the butter into small pieces and add the honey in a small saucepan and melt over low heat. Mix until smooth and set aside.
- Pour the milk and the eggs into a small mixing bowl and whisk. Add the butter/honey mixture and the grated apples and beat the mixture again. Pour the flour, the baking powder and the sugar into a mixing bowl. Make a well in the centre and pour the previous mixture in.
- Work the mixture gently; it should stay lumpy. Pour the mixture into the greased muffin moulds, filling them about three-fourths of the way to the top. Bake in an oven preheated to 200°C for 20 minutes and then check the consistency with the tip of a knife.
Pink Lady® top tip
Wait 10 minutes before removing the muffins from the moulds. Serve along with hot cocoa, sprinkled with cinnamon.