Apricot and chocolate muffins
(at time of publication)
- 2 ½ cups plain flourall purpose flourX
- 3 teaspoons baking powder
- 1 cup wholemeal flour
- ½ cup brown sugarlight brown cane sugarX
- ¼ cup chocolate chips
- ¼ cup chopped dried apricots or dried cranberries
- 1 egg
- 4 heaped tablespoons apple sauce
- 1 ¼ cup skim milk
- 1 teaspoons vanilla essence
1 Preheat oven to 180ºC. Grease one-and-a-half 12-hole muffin tins with oil spray.
2 In a large bowl sift flour and baking powder together. Add the next four dry ingredients and mix well. Make a well in the centre.
3 In a separate bowl lightly beat egg. Add the remaining 3 ingredients and mix well.
4 Add wet ingredients to dry ingredients and gently combine until just mixed.
5 Spoon mixture into muffin tray/s and bake for 12-15 minutes or until cooked in the middle.
RUNNERS UP: HFG kids’ healthy baking competition 2012
Ruben & Karlos (both 8)
If mixture is a little dry in step 4, add extra milk until it is the right consistency.
Nutrition Info (per serve)
Total fat 2g
–Saturated fat 1g
Dietary fibre 2g
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