with crispy nut-mix


For 12 Muffins

  • 100 ml Rapeseed Kernel Oil BUTTER TASTE
  • 2 medium eggs
  • 1 egg yolk
  • 2 tablespoons honey
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • 30 g chopped walnuts
  • 30 g chopped almonds
  • 80 g brown sugar
  • 1 portion Bourbon-vanilla sugar
  • 2 apples (approx. 300 g)
  • 140 g flour
  • 2 teaspoons baking powder
  • 6 spoonfulls sliced almonds



  1. Beat eggs and egg yolk in a bowl until fluffy. Add honey, Rapeseed Kernel Oil BUTTER TASTE, cinnamon, salt, walnuts, almonds, sugar and vanilla sugar and mix well.
  2. Wash the apples, cut it in quarters, remove apple core and peel. Grate the pulp of the apple and add it to the egg-nut-mix. Stir well. Mix flour and baking powder, add it to the apple-nut-mix. Stir all ingredients until incorporated into dough.
  3. Pre-heat the oven at 180C°. Put the muffin papers in the baking tin and fill them with the muffin dough. Sprinkle sliced almonds on it. Bake it  for 35-40 minutes on middle shelf. Let cool before serving.

preparation time: 20 minutes

baking time: 40 minutes


For variety you can replace walnuts and almonds by cashew nuts and macadamias.

Nutrition values (per serving)

241 kcal
4.5 g
15 g
22 g
Bread units: 
2 BE

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