Ingredients
2 cups self raising flour
for Gluten-free see notes below
1 tsp cinnamon
½ cup caster sugar
⅓ cup olive or vegetable oil
(80mL)
1 cup low fat natural yoghurt
2 eggs
1 red apple
grated
½ cup pecans
chopped (or walnuts or almonds)
½ cup dates
chopped
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Equipment
- 1 muffin tray
- 1 paper cases
- 1 large mixing bowl
- 1 sifter
- 1 glass jug
- 1 whisk
- 1 skewer
- 1 oven
Instructions
- Preheat oven to 180°C and place paper cases in muffin tray (12 large or 18 cupcake size).
- Sift flour and cinnamon into large mixing bowl, add caster sugar.
- In a glass jug, measure out oil (to 1/3 cup), add yoghurt (to 1 1/3 cup) and eggs, whisk to combine.
- Pour liquid into dry ingredients and mix until just combined.
- Stir in apple, pecans and dates.
- Spoon mixture into paper cases.
- Bake for 20-25 minutes until a skewer inserted into the muffin comes out clean.
Notes
Tip
If you need to hide the fruit, peel the apple before grating and puree the dates with some hot water to make a paste.
Tip
This is a great way to use up that challenging-tasting natural yoghurt that you bought in a healthy phase, but is now languishing at the back of the fridge!
Variation
The pecans add a lovely crunch to these muffins, but omit if you are a nut-free household.
Variation
Make gluten-free by using gluten-free plain flour (e.g. Orgran) and 3 teaspoons gluten-free baking powder. A smidgeon (about 1/8 teaspoon) of xanthan gum (from health food shops and some supermarkets) gives the ‘gluten-like’ consistency.
