- 10 Minutes
- 30 Minutes
- 12 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)|
|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.