Caramelised Apple and yoghurt muffins
These soft and moreish muffins are the perfect lunchbox filler or served alongside a hot cup of tea.
Equipment
- we love baking these muffins in our Le Creuset Nonstick Muffin Tray.
Ingredients
- 3 Jazz Apples red or green
- 2 cups Edmonds self raising flour
- 1 tsp baking powder
- 1 ½ tsp Gregg’s cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- 2 eggs lightly beaten
- 1 cup dark brown sugar firmly packed
- 1 cup Coconut Collaborative Coconut Yogurt
- 100 ml Olivado Extra Virgin Coconut Oil melted
Instructions
- Coarsely grate 2 of the apples; reserve. Chop remaining apple into small chunks; reserve for topping.
- Sift flour and baking powder into large bowl and stir in the cinnamon, ginger and nutmeg. In a separate jug, combine eggs, sugar, yogurt, grated apple and coconut oil. Stir into flour mixture until just combined; do not over mix.
- Spoon mixture into 12 x ? cup capacity lined or greased muffin pans. Combine extra brown sugar and reserved chopped apples and spoon topping evenly over muffin mixture. Bake at 180°C for 20-25 minutes or until golden on top and cooked through when tested with a skewer. Stand for 5 minutes before carefully transferring to cooling racks. Serve warm or cool.
Notes
Tip: Serve these muffins with an extra dollop of yoghurt!
Tried this recipe?Let us know how it was!
