From time to time I lose track of what's in the fruit bowl or vegetable crisper. Oranges go soft, beans sweat and grow fuzzy.... I feel guilty when I tos them into the compost.
This morning I spied four forlorn apples languishing at the bottom of the bowl. Determined not to relegate them to the worms, I decided to turn them into muffins.
There are a thousand or more muffin recipes out there and for me I prefer ones that use oil instead of butter. A dry muffin is a sad affair so you want to add moistness. In this case, yoghurt comes to the rescue.
I also like my fruit to be soft in the muffin once its cooked so I actually pre-cook it in the microwave first. Just peel, dice, pop into a microwave safe container and cover with a lid or a folded piece of paper towel. Cook on high for 3-4 minutes until tender. You'll be amazed how much apple-ier they taste than had you used raw apple pieces.
You could substitute the apple for chopped up plums or pears.
RECIPE: Apple and Yoghurt Muffins
Adapted from Plum & Yoghurt Muffin recipe by Allan Campion and Michelle Curtis
125ml sunflower oil (you could use vegetable or ricebran oil instead)
1/2 cup plain yoghurt (I use Greek yoghurt)
2 eggs, lightly beaten
1 cup caster sugar
2 cups wholemeal self raising flour
2 large or 4 small apples - peeled, cored, diced and cooked as described above in microwave
- Preheat oven to 180C and line muffin trays with paper cases - I made 16 muffins
- Mix together the sugar and flour in a large bowl and then toss through the apple pieces to coat.
- In a seperate bowl or jug, whisk together the eggs, oil and yoghurt/
- Add wet ingredients to dry and mix together until just combined.
- Divide amongst muffin cases - filling 3/4 full.
- Bake approximately 20 mins or until cooked through when tested.
- Allow to sit in pan for five minutes before transferring to a cooling rack.
- Once cool, store in an airtight container for 2-3 days or wrap individually in small freezer bags and freeze for up to 3 months.