A great way to use up left over apples, these are a great way to fuel your workouts (or refuel after a workout).
Sultana and Apple Bran Muffins
Ingredients
- 1 cup Sultanas
- 1 large egg
- ½ cup De Winkel Plain Yoghurt
- ½ cup canola oil
- 2 tsp cinnamon
- 2 tsp mixed spice
- 1 large (tangy) apple
- ¾ cup brown sugar
- 1 cup baking bran (wheat bran)
- 1 cup plain flour
- 1 tsp baking soda
- ½ cup walnuts optional
Instructions
- Heat oven to 390°F to 375°F fan-bake. Place rack just below middle of oven.
- Measure the sultanas into a medium-sized bowl you will later use for the dry ingredients. Pour on enough boiling water to cover them and leave to stand.
- Put the egg and the next five ingredients into a large bowl. Beat with a fork to mix, then gate the unpeeled apple and stir it through the liquid mixture, working quickly to stop the apple browning. (An apple which is tart as well as sweet, such as Granny Smith, Cox's Orange, Sturmer or Braeburn, will give you the best flavour.)
- Drain the sultanas, cool under running cold water, then pat them dry with a paper towel. Stir them into the apple mixture. Dry the bowl and measure the sugar, bran, flour and baking soda into it. If you are adding the walnuts, chop them roughly, or put them in a plastic bag and break them up with a rolling pin. Either way, leave some fairly big pieces of nuts. Add them to the dry ingredients. Using your fingers, mix all the dry ingredients, making sure that the soda is mixed through everything else and there are no lumps of sugar.
- Tip all the dry ingredients at once into the large bowl and fold everything together, mixing just enough to dampen the dry ingredients. D o not stir until smooth. Using two large spoons, put the mixture into 12 regular-sized muffin pans which have been well sprayed with Chef Mate Canola non-stick spray.
- Bake for 12-15 minutes or until the tops spring back when pressed in the middle and a skewer pushed deeply into the center of the biggest muffin comes out clean. Leave in the pan for 3-5 minutes, until they loosen, and you can lift them out carefully without breaking them. Put in a plastic bag when cool. Freeze or eat within two days.
Holst, Alison; Holst, Simon (2001) Healthy & Delicious Muffins Hyndman Publishing
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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Healthy and Delicious Muffins: New & exciting, easy, low cholesterol recipes.
New Zealanders are becoming increasingly conscious of the importance of healthy eating. Alison & Simon have combined health and taste with muffins that are moist, mouth-watering and delicious.
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