Apple and blueberry muffins

Apple and blueberry cinnamon-spiced muffins with oats are a yummy lunchbox eat or a much appreciate contribution to teatime gatherings

Apple and blueberry cinnamon-spiced muffins with oats are a yummy lunchbox eat or a much appreciate contribution to teatime gatherings

Ingredients

1 large Granny Smith apple (200 g)

1 cup self-raising flour

¾ cup wholemeal self-raising flour

1 tsp ground cinnamon

⅓ cup rolled oats

½ cup brown sugar, firmly packed

1 cup frozen blueberries

1 egg

1 cup buttermilk

⅓ cup tick-approved salt-reduced margarine, melted, cooled

Extra 1 tbsp rolled oats

Method

1.Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.

2.Peel and coarsely grate apple, you will need 1 cup.

3.Sift flours and cinnamon into a large bowl. Return husks to bowl. Stir in oats and sugar. Gently stir in frozen blueberries and apple.

4.Whisk egg, buttermilk and margarine in a jug until combined. Stir into flour mixture until just combined. (Don’t over-mix). Spoon about 1/3-cup batter into each case. Sprinkle with extra oats.

5.Cook in moderately hot oven (190C) for about 20 to 25 minutes, or until cooked when tested. Stand for 5 minutes. Transfer to a wire rack to cool.

Chantal Walsh

Ingredients

Method

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