A light and impressive dessert for Rosh Hashanah that will reap compliments – apple and white chocolate muffins decorated with pomegranate seeds. Festive!
Quantity: 12 muffins
Heat the oven to 170 degrees Celsius (340 degrees Fahrenheit) and place paper cupcake holders in a muffin tin.
Combine sugar, eggs, oil, milk, vanilla, cinnamon and salt in a bowl.
Add flour and baking powder and mix just until smooth.
Cut the apples into small cubes and add to the bowl. Add chopped chocolate and mix until evenly distributed in the mixture.
Pour the batter into the baking pan, filling three-fourths of each well.
Bake for 15–25 minutes or until the muffins have risen, are golden colored, and a toothpick stuck in their center come out with damp crumbs.
Cool to room temperature.
Break the chocolate into cubes and place in a bowl. Melt in the microwave until completely melted and smooth.
Add oil and stir until smooth.
Cover the muffins with the melted chocolate and decorate generously with pomegranate seeds.
You can keep the muffins in an airtight container for five to six days.
It is recommended to serve the muffins at room temperature.
Pears can be used instead of apples.