Posted by kathryn in Recipes and Baking

A couple of weeks back I made some more muffins. This time I had two little helpers – a two and a four year old who were staying with us.

The four-year-old only liked apples, so I adapted my usual recipe and this time I used tinned Baker’s Apple. SPC Ardmona make a variety that is 100% apple – no sweetener and no juice. It’s like using chunky stewed apple, but quicker and easier than making your own.

I didn’t take a photo, but they turned out really well – moist and spicy with chunks of soft apple.

I needed 500g of fruit, which is more than one tin – but I used the remainder the next day on my breakfast porridge.

Spiced apple muffins

Makes 12 muffins

• 1.5 cups plain wholemeal flour
• 3 teaspoons mixed spice
• 2 teaspoons baking soda
• 1/2 cup yoghurt (I used Jalna vanilla)
• 1 egg
• 1/2 cup raisins
• 500g tinned Baker’s Apple
• 4 tablespoons jam

Preheat the oven to 170°C and grease a 12 hole muffin tin.

Sieve together the flour, spice and baking soda.

In a separate bowl whisk together the yoghurt and egg. Add the raisins and mix through.

Mix the apple and jam together in a bowl, roughly chopping the apple with the side of the spoon as you go. You want the fruit and jam combined, but there still to be some texture and lumpy-ness to the fruit.

Stir the fruit into the yoghurt mixture and then combine that with the flour and spice. Mix together until just combined – do not beat or over-stir. Spoon the mixture into the muffin tin. Place the muffins in the middle of the oven and cook for 15 – 20 minutes, or until golden brown on top. Cool in the tin for 15 minutes, before transferring to a wire rack.

Nutrition information per muffin:

• Total kilojoules: 383kJ
• Protein: 4g
• Total Fat: 1g
• Saturated fat: 0.2g
• Carbohydrate: 17g
• Fibre: 2g
• Sodium: 21mg
• Number of fruit serves towards daily total: 0.5 serves
• Additional nutrients: potassium, vitamin C and other antioxidants.

17 April, 2007