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Apple and date muffins

1 serves of fruit in each serve

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 12

1 serve of fruit per muffin

Diet and Allergies:

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Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 12

1 serve of fruit per muffin

Diet and Allergies:

, ,

Ingredients

3 medium apples, finely chopped
200g dates
1 cup boiling water
50g margarine*
⅔ cup brown sugar
2–3 tsp of mixed spice or cinnamon
1 egg
1 rounded tsp baking soda
1 rounded tsp baking powder
2 cups flour (white or wholemeal plain flour, or a mixture)

Method

Step 1

Pre-heat the oven to 180°C.  Prepare muffin tins by greasing with margarine or spraying with oil.  Boil some water

Step 2

Place chopped apples and dates in a bowl, then add boiling water, margarine and sugar.  Mix till the margarine has melted and the sugar dissolved.

Step 3

When fruit mixture is warm, not hot, add spice and egg and mix well.

Step 4

Add the baking soda, baking powder and flour.  Mix, but do not over beat once flour goes in.  If the final mixture is too dry, add a little water.

Step 5

Spoon mixture into muffin tins leaving some room for mixture to rise.  

Step 6

Bake immediately for 15 minutes or until the top is golden and springs back when touched. 

* Dairy free if using dairy free margarine


Ingredient swaps:

  • Dates for sultanas 

Budget tips:

  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ apples to save money. 
  • You can save money by using home brand flour and dried fruit. 

Reduce waste:

  • This recipe is a great way to use up apples that are a bit bruised – just cut out the bruised bits. 

Nutrition tips:

  • Using wholemeal flour adds a fibre boost. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Apples provide folate.   Folate supports your immune system. 

Recipe variation: Blueberry, oatmeal and yoghurt muffins

Ingredients

2 cups plain flour (white or wholemeal, or a mixture)
1 cup oats–quick or regular oats
⅔ cup brown sugar
1 tsp baking powder
1 tsp baking soda
1½ cups reduced-fat Greek yoghurt
2 eggs, lightly beaten
50g margarine, melted, slightly cooled
1 tsp vanilla extract
1 cup fresh or frozen blueberries

Method

Pre-heat the oven to 180°C. Prepare muffin tins by greasing with margarine or spraying with oil.

Combine flour, oats, sugar, baking powder and baking soda in a bowl. Combine yogurt, eggs, margarine and vanilla in a second bowl. Fold the yoghurt mixture into the dry mixture and stir to combine. Gently fold in blueberries.

Spoon into muffin tins and bake for 20-25 minutes or until the top is golden and springs back when touched.

This recipe is not dairy free.

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