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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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Ingredients

3 medium apples, finely chopped
1 cup boiling water
200g dates, chopped or 200–300g sultanas
50g margarine*
⅔ cup brown sugar
2–3 tsp of mixed spice/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

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

Chop apples and dates, then add boiling water, margarine and sugar. Mix till the margarine has melted and the sugar dissolved.

When fruit mixture is warm, not hot, add spice and egg and mix well. Add the baking soda, baking powder and flour. Mix in, but do not over beat once flour goes in. If the final mixture is too dry, add a little milk.

Spoon into muffin tins allowing mix to rise about 50% and bake immediately for 15 minutes or until the top is golden and springs back when touched.

* Dairy free if using dairy free margarine

 

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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