If you're planning to bake this weekend, why not try our quick and easy recipe for Blueberry and Apple Muffins?
Made with nutritious Organic Light Brown Plain flour, they are really low in fat and sugar compared to most muffins - ideal if you're trying to have a healthier January! Grated apple gives the muffin mixture natural sweetness and a moist texture, so you don't need to add butter or a rich topping.
What you will need:
Makes 16 medium muffins
250g Marriage’s Organic Light Brown Plain Flour
A pinch of salt
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
75g soft light brown muscovado sugar, or caster sugar
1 medium eating apple, about 100g (Golden Delicious works well)
275ml fat free vanilla or plain yogurt
1 medium egg
2 muffin trays lined with paper cases
Heat the oven to 180°C/350°F/Gas Mark 4.
Sift the flour, salt, baking powder and bicarbonate of soda into a mixing bowl, then tip the bran remaining in the sieve into the bowl. Stir in the sugar.
Quarter the apple, remove the core then grate the apple straight into the bowl without peeling. Stir in so the apple is thoroughly combined with the flour and is not in clumps. Beat the egg into the measured yogurt until thoroughly combined then stir into the flour mixture. Finally mix in the blueberries. Divide the mixture evenly between the paper muffin cases then bake in the heated oven for 25 to 30 minutes or until a good golden brown and firm to the touch. Cool on a wire rack. Best eaten with 24 hours.
Posted by Hannah