Friday, 18 May 2012

Toffee Apple Muffins

We've got some willing volunteers coming around to do some heavy lifting in the garden this weekend and I thought I ought to give them a treat in return,so I've just been baking these muffins. They are like a toffee-apple in cake form and very, very yummy.  The mixture itself is quick and simple to put together but you do need to grate an apple. I leave the skin on and do it in a food processor to make it easier. If you don't have one then try using a box grater, either resting one forearm on top or pushing it up between the work surface and wall so you can use both hands to grate.

90g self-raising flour (I use half wholemeal)
30g porridge oats (or use all flour)
1 medium apple, grated with skin on
1 egg
2 tablespoons sunflower oil
1 tablespoon milk or water
50g dark brown soft sugar
Molasses or treacle to decorate (optional)

Makes 8 muffins

Mix the egg, sugar, oil and milk together in a bowl until well combined. Gently stir in the apple, oats and flour. Spoon mixture into 8 muffin cases. Dip a knife in a little treacle and make a squiggle on the top of each muffin.

 Bake at 180c for 15-20 minutes or until a sharp knife inserted into a muffin comes out clean. Leave to cool on a rack for 20 minutes before eating (this helps them pop out of their cases more easily).

Arthritis diet notes:
Not only is peeling apples a chore, keeping the skin on means you get an extra boost of inflammation fighting antioxidants, although I'm afraid the amount in these muffins isn't going to make much of a difference! However, if you are watching your weight to help look after your joints, you might like to know that a coffee shop muffin can pack in up to 400 calories and as much as 8g of saturated fat. In comparison, these contain only about 140 calories and 1g of saturated fat each.

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