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Jess and Chloes apple and muesli muffins
  • Prep
    10 Minutes
  • Total
    30 Minutes
  • Serving
    12 Muffins

Jess & Chloe's apple and muesli muffins


1 ½ cups wholemeal self-raising flour
1 cup self-raising flour
2 tsp ground cinnamon
¼ cup brown sugar
1 cup fruit nut toasted muesli (Carmans fruit and nut was used)
1 egg
¼ cup extra virgin olive oil
120g tub apple puree
1 ¼ cups Liddells Lactose Low Fat Free Milk
2 small pink lady apples or granny smith, unpeeled

1 grated in mixture

1 very thinly sliced crossways to top muffins with
Recipe & Image Credit - Jess Spendlove & Chloe McLeod


Preheat oven to 180℃/160℃ fan-forced. Line a 12-hole muffin pan with paper cases.

Sift flours into a large bowl. Add the cinnamon, sugar and muesli. Stir to combine.

Whisk egg, oil, apple purée and Liddells Lactose Free Low fat Milk together in a large jug.

Add egg mixture to flour mixture. Stir until just combined.

Divide mixture among prepared muffin holes. Top each muffin with a half or full slice of apple.

Bake for 20 to 25 minutes or until a skewer inserted into the centre of 1 muffin comes out clean.

Allow muffins to cool slightly. Serve warm or at room temperature.

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