Apple Cinnamon Muesli Muffins
Recipe: #31760
April 08, 2019
Categories: Desserts, Snacks, Eggs, Fruit, Apple, Add it in the lunch box, Easy/Beginner Cooking, Quick Meals, Game/Sports Day, Weeknight Meals, Oven Bake, Vegetarian, Flour, Muffins, Kosher Dairy more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (119.5 g)
- Calories 240.6
- Total Fat - 8.3 g
- Saturated Fat - 1.9 g
- Cholesterol - 78.1 mg
- Sodium - 72.6 mg
- Total Carbohydrate - 37.2 g
- Dietary Fiber - 3.8 g
- Sugars - 14.8 g
- Protein - 7.4 g
- Calcium - 55.1 mg
- Iron - 2 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 180C/160C fan-forced. Line a 12-hole (1/3 cup-capacity) muffin pan with paper cases.
Step 2
Sift flours into a large bowl and add the cinnamon, sugar and muesli and stir to combine.
Step 3
Whisk egg, oil, apple purée and buttermilk together in a large jug and add egg mixture to flour mixture and stir until just combined (do not over-mix).
Step 4
Divide mixture among prepared muffin holes and top each muffin with a slice of apple and bake for 20 to 25 minutes or until a skewer inserted into the centre of 1 muffin comes out clean, transfer to a wire rack to cool slightly and serve warm or at room temperature.
Step 5
NOTES - Muffins are best made on the day of serving and are delicious warm. If you’re not eating them straight away, they can be frozen for up to 1 month. Reheat in the microwave just before serving. You can use water instead of apple juice, if you prefer.
Step 6
You could replace the dried apricots with other dried fruit such as dried cranberries, pears or peaches – or try a combination.
Tips & Variations
No special items needed.
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