Ingredients
100g butter
cubed and softened
100g coconut oil
solid but softened
½ cup raw caster sugar
(115g)
1 tsp vanilla extract
2 eggs
¾ cup natural yoghurt
1 cup wholemeal self raising flour
1 large apple
peeled, cored and finely diced (or grated)
½ cup cream cheese
brought to room temperature
3 tbsp honey
1/2 small lemon
juiced
1 tsp vanilla extract
Equipment
- 1 muffin tin
- 1 patty cases
- 1 wire rack
- 1 electric beater
- 1 flat knife
Instructions
- Preheat oven to 180°C (160°C fan-forced). Line a 12-hole muffin tin with patty cases and set aside.
- Cream butter, coconut oil and sugar together really well until pale and fluffy (not gritty). Add vanilla and mix again.
- Add eggs, beating well between additions and then add yoghurt and mix through well with a spoon.
- Next, fold through flour, then apple.
- Take a 1/4 cup measure and run under hot water, then use it to transfer batter to patty cases. (You may need to rinse every third scoop).
- Bake the muffins for 30 minutes or until a skewer inserted into the centre comes out clean.
- Transfer to a wire rack to cool.
- To make the icing, blend all ingredients together with an electric beater until soft and fluffy. Then apply to cooled cupcakes with a flat knife.
Notes
Storage
You can store these in the fridge for up to three days. These muffins keep quite well owing to the content of healthy fats and yoghurt.
