Anna came up with these beautiful Apple, Almond and Cinnamon Muffins last week. This recipe reminds me of a winter dessert. They are best served warm, so give them 30 secs or so in the microwave and are perfect size for a brekkie on the go or a Pre work out snack.
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- Cook 35 MINS
- Yields 12
1 pack of Protein Muffin Mix
3 whole large eggs
1 1/4 cup milk of choice
2 large apples chopped or 1 can (approx 400g)
Almond Cinnamon Mix
3/4 cup Sliced Natural Almond or 100g
3 TB Cinnamon
1/4 cup (35g) of Sugar-free Icing Mix or sweetener of choice
Sugar Free Icing Mix (225g)AUD$ 11.95
Protein Muffin Mix (340g)AUD$ 14.00
1Preheat a fan forced oven to 170°C and place 10 cafe-style muffin wrappers in a muffin tray.
2Empty contents of this pack into a large bowl. In a separate bowl, whisk together milk, eggs and diced apple.
3Once the batter is combined in the bowl sprinkle over the top, 1/2 of your Almond Cinnamon Mix. (Save the rest for the topping)
4Gently fold your batter a few times to create a cinnamon swirl through the batter. Do not stir too much otherwise you will lose the swirl.
5Portion mix into 10 Muffin Wrappers, or silicone tin.
6Decorate muffins with additional chunks of apple.
7Bake for 35 minutes or until golden brown.
9After baking, Mix the remaining Almond Cinnamon Mix with 1 or 2 tablespoons of water and drizzle over the top of each muffin to form a cinnamon glaze.
Muffins will keep in the fridge for up to 5 days and can be frozen for up to 3 months.