Ingredients
- 1¼ cups self raising flour
- ¾ cup wholemeal self raising flour
- ¾ cup sugar
- 1 teaspoon ground cinnamon
- 1 egg, beaten
- ¾ cup reduced fat milk
- ⅓ cup canola oil
- 1 teaspoon vanilla extract
- 1 x 420g tin pie apple, chopped into small pieces
Method
- Preheat oven to 180°C fan forced, 200°C conventional
- Line a 12 cup muffin tray with patty pans or greaseproof paper
- In a medium bowl, combine flours, sugar and cinnamon
- In a jug, combine egg, milk, oil, vanilla and half the apple pieces
- Fold wet ingredients into dry ingredients using a spatula until just combined, be careful not to overmix or the muffins will be tough and heavy
- Using a ⅓ cup measure, fill each muffin cup, smooth over the top
- Spoon remaining pie apple evenly over each muffin and sprinkle with a little additional ground cinnamon
- Bake for 20-25 minutes. Leave to cool in the tray for 5 minutes, transfer onto a wire rack to cool.
Nutrition information panel
Nutrient | Per Serve | Per 100g |
Energy | 899kJ | 917kJ |
Protin | 3.44g | 3.5g |
Total fat | 7.2g | 7.3g |
Saturated fat | 0.79g | .81g |
Carbohydrate | 34.0g | 34.7g |
Sugars | 17.3g | 17.6g |
Dietary Fibre | 1.81g | 1.83g |
Sodium | 2.69mg | 2.74mg |