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Apple and Pecan Muffins with Honey Butter

A divine breakfast treat when the weather gets cooler! Pink Lady apples are ideal for baking because of their superior flavour and firm texture.
Apple and Pecan Muffins with Honey Butter
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You Will Need:

Cake batter
  • 2 extra large eggs, at room temperature
  • ½ cup (125 ml) canola or sunflower oil
  • 1½ cups (375 ml) plain yoghurt
  • 1 x 700 g Ina Paarman’s Raisin & Bran Muffin Mix
  • 1 T (15 ml) cinnamon
  • 2 large Pink Lady apples, with skin on and coarsely grated
  • ½ cup (50 g) pecan nuts, chopped
Honey-butter
  • ½ cup (125 g) butter, at room temperature
  • 1 T (15 ml) grated lemon rind
  • ¼ cup (60 ml) pure honey

Method:

Adjust oven rack to middle position and preheat oven to 180 °C. Grease two muffin pans. Remove the raisin-bag from the foil packet and pour boiling water over the raisins to plump them up. Drain immediately and set aside to swell. Beat eggs and oil for 1 minute on high speed until well blended.

Add yoghurt and beat for 1 minute on high speed. Add contents of pack, cinnamon, drained plumped raisins, grated apple (with all the juice) and stir by hand with a spatula ± 40 times until unifor mly blended. (Do not beat.) Spoon mixture into muffin pans.

Sprinkle chopped nuts over the top of each unbaked muffin. Bake for about 30 minutes. Serve with honey-butter. Soften the butter in a smallish mixing bowl. Cream in the lemon rind and honey. Can be refrigerated until serving time.

Apple and Pecan Muffins with Honey Butter

A divine breakfast treat when the weather gets cooler! Pink Lady apples are ideal for baking because of their superior flavour and firm texture.
Apple and Pecan Muffins with Honey Butter
  • Makes 18 - 20 muffins
  • Recipe Category: Baking, junior chef, muffins cupcakes brownies and scones
  • Products in this recipe:

    Raisin & Bran Muffins

You Will Need:

Cake batter
  • 2 extra large eggs, at room temperature
  • ½ cup (125 ml) canola or sunflower oil
  • 1½ cups (375 ml) plain yoghurt
  • 1 x 700 g Ina Paarman’s Raisin & Bran Muffin Mix
  • 1 T (15 ml) cinnamon
  • 2 large Pink Lady apples, with skin on and coarsely grated
  • ½ cup (50 g) pecan nuts, chopped
Honey-butter
  • ½ cup (125 g) butter, at room temperature
  • 1 T (15 ml) grated lemon rind
  • ¼ cup (60 ml) pure honey

Method:

Adjust oven rack to middle position and preheat oven to 180 °C. Grease two muffin pans. Remove the raisin-bag from the foil packet and pour boiling water over the raisins to plump them up. Drain immediately and set aside to swell. Beat eggs and oil for 1 minute on high speed until well blended.

Add yoghurt and beat for 1 minute on high speed. Add contents of pack, cinnamon, drained plumped raisins, grated apple (with all the juice) and stir by hand with a spatula ± 40 times until unifor mly blended. (Do not beat.) Spoon mixture into muffin pans.

Sprinkle chopped nuts over the top of each unbaked muffin. Bake for about 30 minutes. Serve with honey-butter. Soften the butter in a smallish mixing bowl. Cream in the lemon rind and honey. Can be refrigerated until serving time.

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