Pink Lady® apple muffins and cinnamon cocoa

Desserts
13 votes
Muffins aux pommes Pink Lady® et chocolat à la cannelle
1
Difficulty
4
People
20min
Preparation
20min
Cooking time

A hearty dessert. Great for breakfast too.

Muffins aux pommes Pink Lady® et chocolat à la cannelle

Preparation

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.

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