I love muffins, (after all it’s my cat’s name). I think they’re the perfect snack as they’re small and come in delicious flavours.
This recipe was incredibly easy to follow, but they turned out to be an absolute flop as I found they weren’t that tasty. I added cinnamon to the tops of each muffin instead of the recommended apple, but it still didn’t add any oomph.
All I can recommend is that if you make these maybe do a nice frosting, something like cream cheese or even chocolate to add some zing.
- 2 cups wholemeal self raising flour
- ½ cup caster sugar
- 4 x 170g tubs passionfruit greek style swirl yoghurt
- ¼ cup olive oil
- 1 egg
- 1 large red apple, peeled and grated
- ½ small red apple, cored and cut into thin slices
Preheat oven to 180°C or 160°C fan forced. Line a 12 hole muffin tin with baking paper squares or paper cases. I didn’t have any cases so sprayed the tin with coconut oil, which did the trick just fine
Combine flour and sugar in a large bowl and make a well in the centre. Whisk yoghurt, oil, and egg and add along with grated apple to flour. Fold together until just combined
Divide evenly between muffin tin holes and top each with a slice of apple. Bake for 20 – 25 minutes or until golden brown and springy to touch. Lift out of tin and cool on a wire rack
There you have it, simple to make and great for afternoon tea. To enhance their flavour can you suggest any additions?
If you’d like to view other recipes I have in mind, or have already baked for this series please visit my Baking Recipes Pinterest page.