Lunchbox Legends: Mini Apple Raspberry Muffins

Well I made muffins last week I realise but you know what?  Hubby scoffed them!  Seriously I need to start hiding the school snacks!  This one's great because there's very little sugar as it's got fruit sweetening the muffins.  If you buy the frozen raspberries, you could literally make 6 batches of these with the McCain frozen raspberries.  So if you baulk at the price, stock up when they are on sale.  They are delicious.

Makes 18 mini muffins of 12 large muffins
Ingredients:
2 cups self raising flour
1 cup plain flour
2 tb baking powder
1/4 cup brown sugar
2 eggs, beaten
1 cup buttermilk*
1 tsp vanilla essence
80 grams melted butter
1 large apple or 2 small/medium apple, peeled, cored and diced
1/2 cup fresh or frozen raspberries

Method
In a large mixing bowl combine flours, baking powder, brown sugar and apples

In a separate bowl combine buttermilk, vanilla essence and beaten eggs

Slowly pour the wet ingredients into the dry ingrdients, mixing as you go.

Lastly add the melted butter, mix through, then the raspberries.

Spoon into muffin cases/cupcake papers and bake for 10-15 minutes until risen and golden brown on top.

Freezer friendly.
*You make a substitute for butter milk by 1/2 tsp vinegar into a 1 cup measuring cup.  Fill to the top with regular milk and leave for 5 mins.

Be a Fan

Print this post in friendly format