The muffins can be served for breakfast or as a teatime snack.
Picture: iStock
These apple muffins combine wheat bran flour, apples and dried cranberries.
Leave the apple skin on when preparing them, as it contains fibre and vitamin C, as well as boron and pectin.
The muffins can be served for breakfast or as a teatime snack and stored in an airtight container for three to four days.
Apple muffins
Ingredients
- Wheat bran flour
- Cake flour
- Bicarbonate of soda
- Salt
- Brown sugar
- Eggs
- Canola oil
- Buttermilk
- Dried Pink Lady® apples, chopped
- Dried cranberries
- Fresh Pink Lady® apples, sliced
Method
- Preheat the oven to 180°C.
- Combine the wheat bran flour, cake flour, bicarbonate of soda, salt and brown sugar in a bowl.
- Whisk the eggs, canola oil and buttermilk together.
- Fold the wet ingredients into the dry ingredients until just combined.
- Fold through the chopped dried apples and dried cranberries.
- Spoon the batter into a 12-cup muffin tin.
- Arrange fresh apple slices on top of each muffin.
- Bake for 20 to 25 minutes, or until cooked through.
- Allow the muffins to cool before serving.
*This recipe is courtesy of Pink Lady®
PrintApple muffins
Ingredients
-
- Wheat bran flour
-
- Cake flour
-
- Bicarbonate of soda
-
- Salt
-
- Brown sugar
-
- Eggs
-
- Canola oil
-
- Buttermilk
-
- Dried Pink Lady® apples, chopped
-
- Dried cranberries
- Fresh Pink Lady® apples, sliced
Instructions
- Preheat the oven to 180°C.
- Combine the wheat bran flour, cake flour, bicarbonate of soda, salt and brown sugar in a bowl.
- Whisk the eggs, canola oil and buttermilk together.
- Fold the wet ingredients into the dry ingredients until just combined.
- Fold through the chopped dried apples and dried cranberries.
- Spoon the batter into a 12-cup muffin tin.
- Arrange fresh apple slices on top of each muffin.
- Bake for 20 to 25 minutes, or until cooked through.
- Allow the muffins to cool before serving.
