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Pink Lady® apple and pecan muffins with honey butter by Ina Paarman

Recipe from: 28 May 2014
muffins recipes baking

Ingredients 11
Servings 12
Time 00:20


  • 2
    extra large eggs
  • 125
    canola oil
  • 375
    plain yoghurt
  • 1x700
    Ina Paarman's Muffin Mix with Raisins and Bran
  • 15
  • 2
    Pink Lady® apples - grated coarsely, with skin on
  • 50
    pecan nuts - chopped
  • Honey butter:
  • 125
    salted butter
  • 15
    grated lemon rind
  • 60
    pure honey


Preheat oven to 180°C and adjust oven rack to middle.

Butter two muffin pans. Remove the raisin-bag from the muffin 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 2 minutes 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 wooden spoon ± 40 times until uniformly blended. (Do not beat). Spoon mixture into muffin pans. Sprinkle chopped nuts over the top of each unbaked muffin.

Bake for about 30 minutes.

For honey-butter:

Soften the butter in a smallish mixing bowl. Cream in the lemon rind and honey. Can be refrigerated until serving time.

Recipe supplied by Ina Paarman.


Read more on: muffins  |  recipes  |  baking

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