Apple, almond and blackcurrant muffins
Nutrition Info.(per serve)
- 2 eggs
- 1/2 cup castor sugar
- 1/4 cup oil
- 1 cup self-raising flour
- 1/2 teaspoon baking powder
- 1/2 cup ground almonds
- 2/3 cup roughly chopped cooked apple
- 1/2 cup frozen blackcurrants
Total fat 8g
Saturated fat 1g
Dietary fibre 1g
1 Preheat oven to 180ºC. Line a 12-hole baking tin with paper muffin cases.
2 With a mixer or in a large bowl combine eggs and sugar. Beat for 5-6 minutes until airy and light in colour.
3 Add oil and mix. Gently fold in the remaining ingredients, mixing in blackcurrants last.
4 Divide mixture among muffin cases. Bake for 20 minutes until golden and well risen.
5 Store in an airtight container or a resealable bag to keep for up to 2 days.
These muffins can be frozen for up to a month.