Apple, almond and blackcurrant muffins
(at time of publication)
- 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
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.
These muffins can be frozen for up to a month.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 1g
Dietary fibre 1g
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