Apple and Blueberry Muffins

Hi Guys,

 

Been a bit of a while since an update – Sorry! I have for you the next instalment in the school lunch box muffin. Whilst I was wondering around the world wide web I stumbled on a Donna Hay Blueberry Muffin mix. I took a little of my own need to get more fruit into it and from that we have the Apple and Blueberry Muffins. These were so yummy! They are great warm with a bit of fresh butter. mmmm!!! One thing about these is I am thinking next time I make them I may tweak them slightly! I am not a fan of so much vegetable oil but geez they are yummy! I also managed to get a couple of punnets of fresh blueberries on special this week so was able to use fresh fruit!

 

This batch made 12 full size muffins and 24 mini muffins.

 

INGREDIENTS:

2 Green Apples (Skin on Cored and 1/4’s)

2 Eggs

200g Raw Sugar

120g Vegetable Oil

130g Milk

1 teaspoon Vanilla Essence

1 teaspoon Baking Powder

370g Self Raising Flour

200g Blueberries (fresh or Frozen)

 

METHOD:

  1. Add apples to the TM bowl and chop on speed 6 for 4 seconds. Scrape sides.
  2. Add all wet ingredients and mix on reverse + speed 3 for 20 seconds. (eggs / Milk / Vanilla essence / Oil)
  3. Add all dry ingredients except the blueberries and mix on speed reverse + speed 3 for 30 – 40 seconds until all combined. You may need to scrape sides.
  4.  Whilst thermy is on reverse + speed 3 add blueberries through the hole in the lid. Should take approx 30 – 40 seconds to be well combined.
  5. Divide evenly between muffin trays. You can use patty cases and either mini muffins or normal size. I filled the cases approximately 3/4 full. If you fill them to the top you will get a good rise and a nice big muffin top (the good kind!)
  6. Bake in a pre-heated oven at 180 degrees for 10 minutes for mini muffins and 15-20 minutes for the larger muffins. Check that the knife comes out clean when ready.

  TIPS:

  • Sprinkle a little raw sugar on top of each muffin before baking for a little extra something when baked!
  • You can substitute apple puree for the raw apple if you would like.
  • You could really mix this recipe up any way you like! You could use strawberries and apple or a mix of different berries. Almond meal for a gluten free version!

 

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4 Responses to “Apple and Blueberry Muffins”

  1. Kristie
    March 13, 2012 at 7:37 pm #

    Can olive oil be used in place of vegetable oil?

    • Megs
      March 13, 2012 at 8:15 pm #

      Hi Kristie

      Yes, you could, but a tasteless oil would be better

  2. Arlene
    March 16, 2012 at 1:41 pm #

    I made these today and they were lovely! (I only had olive oil in the cupboard, so I used that and they worked out just fine) 🙂

  3. Mary
    November 9, 2014 at 8:07 pm #

    Hi there,
    Your recipe came up top of my google search today so I am posting this even though its 2 years after your post! I made these today and ended up with 12 maxi muffins and 6 mini muffins, all good. I put 150 g sugar in which was plenty for us. Also used olive oil because it was what I had. Thank you for the recipe.

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