Blueberry and Apple Muffins
These are wonderful, satisfying muffins. I especially love the additional cinnamon and sugar topping. It is easy and uses up any frozen blueberries you may have lying in the freezer. Make this for that cafe experience, right at home.
Ingredients:
11/2 cup frozen blueberries
1 cup self-raising flour
3/4 cup wholemeal flour
2 tsp baking powder
11/2 tsp cinnamon
1 small or 1/2 medium apple (approx. 130g)
1/2 cup oil (rice bran, canola, coconut oil or butter)
1 egg
1/4 cup milk
Cinnamon sugar
2 tsp castor sugar
1/2 tsp cinnamon
Instructions:
1. Set oven at 210 degrees Celsius or 200 degrees Celsius (fan-forced).
2. Measure out the frozen blueberries and leave them aside.
3. In a medium bowl, add self-rasing flour, wholemeal flour, baking powder, and cinnamon. Use a fork or whisk to mix these well.
4. In a blender, add apple and milk and blend until smooth. Add the egg and oil and blend for a further 1 minute.
5. Pour the liquid mixture over the dry ingredients and gently fold together. Do not over mix. The bather will not be smooth.
6. Add the partly thawed blueberries and fold gently to combine.
7. Spoon the batter into a lined 12 mold muffin tray.
8. Spoon the cinnamon sugar evenly over the top of the muffins.
8. Bake for approx 15 minutes or until a skewer inserted in the center of the largest muffin comes out clean.
9. Remove from oven and cool for 5 minutes. Remove muffins from the tray. Enjoy with some butter or cream. You can store any leftover muffins in an airtight container and store in a cool place.
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