Apple and date muffins
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 12
1 serve of fruit per muffin
Diet and Allergies:
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.