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muffin canneberge et chocolat

 

MUFFINS
APPLE, CARROT
CHOCOLATE & CRANBERRY

 

 

Makes 12 Muffins

 

INGREDIENTS

1 1/2   Cup     Flour
1 C. at table      Baking powder

1 C. at table      Cinnamon
1/2 tsp. tea      Nutmeg

1/2 tsp. tea      Grounded ginger

1 pinch of salt

​ 3/4 cup        Chocolate coated cranberries, halved

1   egg

2 tbsp. at table      Melted butter or vegetable butter

1/3 cup        Brown sugar

1 C. tea        Vanilla extract

1 cup          Unsweetened apple compote

3/4 cup        Apples in small cubes

3/4 cup        Grated carrots

CRUMBLE (optional)

1/2   Cup       Butter or vegetable butter
1/2   Cup       Brown sugar

1/3   Cup      Small apple cubes
1 cup          Large oatmeal

Add to the muffins before putting them in the oven and add 1 or 2 chocolate coated cranberries.

 

PikPng.com_vegan-png_2294994.png

For a vegan version: Replace the butter with vegan butter or coconut oil

PREPERATION
Preheat the oven to 350 F.
Place small paper cups in a muffin pan.
In a bowl, combine the dry ingredients; flour, baking powder, salt, cinnamon, ginger and nutmeg. 
Add the cranberries coated with dark chocolate, cut in 2 beforehand. Set aside.

In a bowl, beat the eggs with the brown sugar, add the melted butter, the vanilla extract,  apple sauce.

Add the apple cubes and grated carrots, mix well.


Combine the 2 mixtures, alternating the dry and wet ingredients, taking care not to over mix. Once the mixture is homogeneous, distribute the mixture among the molds. 

In a bowl combine the ingredients for the crumble and add about 1 tbsp. at the table on each muffin. 
Bake in the middle of the oven for about 30-35 minutes.

PRODUCT TO YOU PURCHASE

TO MAKE THESE MUFFINS

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muffin canneberge et chocolat
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