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Saturday, February 23, 2008

Healthy Wholemeal Apple Muffins

Muffins are such a favourite in Australia and everyone has their own prefered recipe for them. They are really just cup cakes that are a heavier mixture and made larger. I often either substitute sugar for Splenda or else use half sugar and half Splenda. Splenda is the best one I have used of all the sugar substitutes and as it has no Aspartame in it, is definitely a healthy choice.


1 cup SR flour
1 cup wholemeal SR flour
2 cups grated cooking apples ( I use Granny Smiths)
2 eggs
1/2 cup brown sugar
2 - 3 teaspoons ground cinnamon
1/4 teaspoon bicarb soda
1/2 cup vegetable or peanut oil (macadamia or walnut oil is lovely to use)
1 teaspoon vanilla essence

Preheat your oven to 200 C. Either use muffin patty cups or a 12 hole muffin pan. Sift dry ingredients into a large bowl. Stir in the grated apples and sugar. In smaller bowl or jug, whisk together the eggs, oil and vanilla essence. Add this to the mixture and mix together until just combined. Don't over-mix as this will make your muffins tough. Spoon into cases and bake for approx 20 - 25 minutes or until golden and spring back when touched or skewer comes out clean when testing with that. These taste great either served hot or else split in half and served cold with some fresh butter on them. I love them hot with the butter melting on them. You can also substitute the apples and cinnamon for 1 large ripe banana and some chopped walnuts.