Apple and cinnamon muffins

Recipe from: 1/1/2009 12:00:00 AM

Ingredients 14
Servings 2
Minutes 15


Serving Change
  • 0
    4 extra large eggs
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    250 ml sugar (1 c)
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    30 ml oil, walnut, macadamia or canola (2 T)
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    10 ml vanilla essence (2 t)
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    500 ml vanilla-flavoured low fat yoghurt
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    250 ml fat free milk (1 c)
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    500 ml cake flour (2 c)
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    20 ml baking powder (4 t)
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    10 ml bicarbonate of soda (2 t)
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    15 ml ground cinnamon (3 t)
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    2.5 ml salt (1/2 t)
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    500 ml oat bran (2 c)
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    250 ml whole-wheat Pronutro, original or apple bake (1 c)
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    5 small Granny Smith apples, peeled and chopped


1.Preheat the oven to 220 degrees Celsius. Line three 12 hole muffin pans with paper cups or spray with non-stick cooking spray.
2.In a large mixing bowl, beat the eggs until light and fluffy.
3.Add the sugar in three batches, beating well after each addition.
4.Add the oil, vanilla essence, yoghurt and milk, and mix until just blended.
5.In a large bowl, sift together the cake flour, baking powder, bicarbonate of soda, cinnamon and salt.
6.Add the oat bran, Pronutro and chopped apple, and mix to coat all the apple pieces with flour.
7.Add the egg mixture to the dry ingredients and mix until all the dry ingredients are moistened.
8.Spoon the mixture into the muffin pans or paper cups.
9.Place muffins in the oven, reduce the heat to 190 degrees Celsius and bake for 25 minutes.
10.Take the muffins out of the oven and leave them to cool for a few minutes before removing them from the pans. Then cool them completely on a cooling rack.
11.Store them in the fridge for up to three days.

Read more on: bake  |  fruit


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