Finally a muffin recipe that's high in fibre, low in fat and sugar, the perfect portion for a snack AND tastes delicious! (Well it is my own recipe, so...) But seriously, muffins are often given a bad rap by Dietitians as they tend to be jumbo-sized, offer very little nutritional value and punch above their weight by eating well into our daily kilojoule (or calorie) allowance. But home-baked goodies can make great snacks, and it helps that you know exactly what goes into them! No need to worry about preservatives or artificial anything and modifying it to suit the dietary requirements of a loved one is a lot easier.
With just 450kJ (107cal) and 1g of fat per muffin, but plenty of sweet satisfaction, say good-bye to 3:30-itis!
Apple Cinnamon Crumble Muffins
|I like my apple diced, but if you don't like big bits of|
apple, you could always grate it in.
2 C wholemeal self-raising flour
2 tsp cinnamon
¼ C brown sugar
½ C (1 tub) apple puree
1 egg, beaten
¾ C skim milk
3 Tbsp plain reduced-fat yoghurt
2 medium apples, peeled, cored and diced (roughly 1-1.5cm cubes)
3 Tbsp rolled oats
1.5 Tbsp crumbed walnuts
1 Tbsp brown sugar
1 tsp cinnamon
½ Tbsp linseed
- Combine crumble toppings in a small bowl. Set aside.
- Combine dry ingredients. Add wet ingredients and mix until just combined.
- Pour into paper-lined muffin tins until ¾ full and sprinkle with crumble topping.
- Bake at 200°C for 25-30mins or until golden brown and a skewer comes out clean.
Makes 16 muffins.