Fruity muffinsReviewed by our expert panel
(at time of publication)
- oil spray
- ⅔ cup orange juice
- 2 small Royal Gala or Fuji apples, unpeeled, cored, diced
- 1 medium-ripe banana, lightly mashed
- ¼ cup raisins
- 1 ½ cups wholemeal flour
- 2 teaspoons baking powder
- ¼ teaspoon ground cinnamon
- 1 egg, lightly mashed
- ¼ cup canola oil
- 3 tablespoons roughly chopped walnuts, plus extra, to garnish (optional)
1 Preheat oven to 180°C. Grease a 12-hole muffin tin with a little oil spray. Pour orange juice into a saucepan. Heat over a medium heat. Add apples, banana and raisins. Simmer, stirring occasionally, for 5 minutes or until apples are soft. Remove from heat and allow to cool.
2 Sift flour, baking powder and cinnamon into a large bowl. In a small bowl, combine egg and oil. Add walnuts, egg mixture and cooled apple mixture to flour. Combine but don’t over mix. If batter is too dry, add more juice. If batter is too wet, add rolled oats.
3 Spoon batter into prepared tin. Top each muffin with an extra walnut (if using). Bake for 15-20 minutes or until an inserted skewer comes out clean. Remove from oven and cool on a wire rack.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 1g
Dietary fibre 2g
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