Wholemeal Apple Muffins

When I find this muffin recipe, I just can't resist to try it... it only needs 85 gr of sugar, compare to the other recipes that usually call for more than 100 gr ... for a healthier option, change half the flour with the wholemeal one, and butter with sunflower oil... I am quite happy with this muffin...it turns out good...and still tastes really good...

115 gr butter (I use sunflower oil)
285 gr plain flour (140 gr wholemeal SR flour + 145 gr plain flour)
1 tbs baking powder
pinch of salt
2 eggs
85 gr caster sugar (I use brown sugar)
220 ml milk
2 granny smith apples, peeled, chored and chopped
1 tsp ground cinnamon

1. Set the oven. Put cake cases in a muffin tin. Melt the butter in a pan. Sift the flour, salt, and baking powder into a bowl.
2. Beat the eggs in a bowl, then add the sugar, milk, and melted butter. Add the flour mixture and fold it in.
3. Fold the apples into the mixture, then spoon it into the cake cases.
4. Bake the muffins for 25 to 30 minutes until they have risen and are firm and brown. Put them on a wire rack to cool.

A bit about granny smith apple

It originated here in Australia in the Sidney suburb of Ryde. the tree dated back to 1868 when a woman named Maria Ann Smith discovered a chance seedling... it is a firm, thick skinned fruit which is great for cooking. It has a crisp tangy flavour that works well with spices such as cinnamon, all spices and nutmeg.

(coles)

Source: Children's Quick & Easy Cookbook by Angela Wilkes             

Bluberry and coconut muffins

The original recipe uses raspberry, but I only have blueberry in the fridge...ok then, I replace raspberry with blueberry, hope this recipe works just as well with blueberry added instead of the raspberry...Have bought blueberry muffins at store some times ago, but the kids don't like it. That's way I didn't fold the blueberry in the batter but only sprinkle 3 or 4 of them on top of it...to my surprise, they just love it, and ask for some more...Rachel, my daughter suggested me: 'next time you should press the blueberry a bit further mama... so that they get down to the bottom not only on top...' oke, more blueberry next time...


1 1/2 cup self raising flour
1/2 tsp baking powder
3/4 cup equal baking (I use 1/2 cup caster sugar)
1/4 cup shredded coconut
2 eggs
3/4 cup milk
1/4 cup canola oil
1 cup rasberry
icing sugar to dust


method:
Sift flour and baking powder into a large bowl. Add sugar and coconut. In a small jug whisk together eggs, milk, and oil. Stir into flour mixture until just combined. Fold in the berries. Divide mixture evenly into lined muffin tray. Bake 180C for 25 - 30 mins until golden and muffins spring back when lightly touched. Cool for 5 mins. Dust with icing sugar to serve.

source: equal advertorial promotion at coles christmas magazine 2010