BLUEBERRY and APPLE WHOLEMEAL MUFFINS

I must warn you due to the low fat and sugar content, these are a little dry and obviously not as sweet as what you may be used to.  But if you decide to fold on your healthy resolution half way through these healthy muffins and realise that there are still more to finish, don’t fret as you can always slather a thin coat of jam and butter to bring your tasty muffins back! (I’m not saying that was what I did! *wink*wink* )

{ Preparation & Cooking Time : 45 Min }
     Difficulty : Average
    Meal Type : Veg
   Makes : About 11 medium sized muffins
  Cuisines : Australian , US, Asian, Europe



  Ingredients
• 1 cup plain flour
• 1 cup wholemeal flour
• 1 tbsp baking powder
• 4 tbsps vegetable oil
• 150ml (5 fluid oz) reduced fat milk  (may need to add an extra 2-3 tbsps full of milk, depending the 
• consistency of the batter)
• 1 egg, beaten
• 1 large apple,  peeled, cored and finely diced
• 1 tbsp brown sugar
• 1/4 tsp ground cinnamon
• 3/4 cup blueberries (fresh or frozen) – I’ve used frozen


   Preparation Method 
1. Preheat oven to 180 degrees Celsius / 356 degrees Fahrenheit for convection oven or 160 degrees Celsius / 320 degrees Fahrenheit for fan forced. Lightly grease a 12 hole muffin pan.

2. Sift flour and baking powder into bowl. Mix together vegetable oil, milk and egg until well combined.

3. Place chopped apple, brown sugar and cinnamon in with the flour mixture. Pour in the milk mixture and stir until just combined.

4. Add the blueberries and carefully mix in.

5. Place in preheated oven and cook for 10 – 12 minutes.

6. Let stand for two minutes then take out of tin.

7. Serve immediately with a flavored fruit yoghurt and extra berries if desired.



{Enjoy!}