Reduced-Fat Apple Muffins
This apple muffins are rich in fibire and low-fat, they are fit for all!
Yield
12 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
self-rising flour
|
|
| 50 | grams |
margarine
polyunsaturated |
|
| ½ | cup |
sugar, superfine
|
|
| ½ | cup |
milk, low-fat
|
|
| 1 | large |
eggs
lightly beaten |
|
| 425 | grams |
Granny Smith apples
can, coarsely chopped |
*
|
| ¼ | teaspoon |
nutmeg
|
|
| 2 | teaspoons |
brown sugar
|
|
| 2 | teaspoons |
rolled oats
toasted |
|
| 6 | scoops |
vanilla ice cream
low-fat |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
self-rising flour
|
|
| 5E+1 | grams |
margarine
polyunsaturated |
|
| 118 | ml |
sugar, superfine
|
|
| 118 | ml |
milk, low-fat
|
|
| 1 | large |
eggs
lightly beaten |
|
| 425 | grams |
Granny Smith apples
can, coarsely chopped |
*
|
| 1.3 | ml |
nutmeg
|
|
| 1E+1 | ml |
brown sugar
|
|
| 1E+1 | ml |
rolled oats
toasted |
|
| 6 | scoops |
vanilla ice cream
low-fat |
*
|
Directions
Preheat oven to 180°C.
Grease 6 x ¾ cup capacity Texas muffin holes or 12 x ⅓ cup capacity holes.
Sift flour into a large bowl.
Using your fingertips, rub in margarine until mixture resembles fine breadcrumbs.
Stir in sugar. Combine milk, egg and 1 cup pie apple. Stir into flour mixture (don't overmix batter - it should still look lumpy). Spoon mixture into pan.
Finely chop remaining pie apple.
Spoon over muffins.
Combine nutmeg, sugar and oats.
Spoon over muffins.
Bake muffins for 30 to 35 minutes for ¾ cup capacity muffins or 20 to 25 minutes for ⅓ cup capacity muffins or until a skewer inserted into the centre comes out clean.
Serve muffins warm with ice-cream.
