By Ina Paarman
A divine breakfast treat now that the weather is getting cooler! Pink Lady apples are ideal for baking because of their superior flavour and firm texture.
Preheat oven to 180°C and adjust oven rack to middle position. Butter two muffin pans. Remove the raisin-bag from the muffin foilpacket 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. 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.
Patient in the home? Grate Pink Lady apples and leave for 15-20 minutes until they oxidise and change colour. These apples are now even easier to digest. Serve them with yoghurt or use in a smoothie. Active athlete to cater for?Nothing better than a high protein boost of yoghurt, frozen banana and Pink Lady apples.
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