Apple, almond and blackcurrant muffins

Author: Rebecca Johnston

Photographer: Melanie Jenkins

Serves: 12 (makes 12)

Time to make: 40 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

2 eggs

½ cup castor sugar

¼ cup oil

1 cup self-raising flour

½ teaspoon baking powder

½ cup ground almonds

⅔ cup roughly chopped cooked apple

½ cup frozen blackcurrants

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Instructions

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1 Preheat oven to 180ºC. Line a 12-hole baking tin with paper muffin cases.

2 With a mixer or in a large bowl combine eggs and sugar. Beat for 5-6 minutes until airy and light in colour.

3 Add oil and mix. Gently fold in the remaining ingredients, mixing in blackcurrants last.

4 Divide mixture among muffin cases. Bake for 20 minutes until golden and well risen.

5 Store in an airtight container or a resealable bag to keep for up to 2 days.

HFG tip

These muffins can be frozen for up to a month.

Nutrition Info (per serve)

Calories 163 cal

Kilojoules 680 kJ

Protein 3 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 11 g

Dietary fibre 1 g

Sodium 70 mg

Calcium 20 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.