-
- Prep
- 10 Minutes
-
- Total
- 30 Minutes
-
- Serving
- 12 Muffins
Ingredients
| 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 |
Directions
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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