Here’s another recipe for a healthy blueberry and apple type muffin. Hey! Come back. I know I’ve posted a few of these before but these are STAPLE foods. This is the ‘other’ kind of baking. The making of food that is food for you and fills you up. (more…)
These muffins remind me of warm apple and cinnamon porridge on a cold winter’s morning.
They also remind me of being backstage while in a play. My other love, besides baking (read: eating), is treading the boards in community theatres. It’s a very welcoming place where you instantly inherit an urban family. Something very handy when you tend to move home towns a bit.
I’m a theatre school drop-out. I switched to a business degree in my second year at university; I lacked the courage those in the arts have to embark on what is a rather uncertain career.
Luckily I really enjoy my day job in Communications. It was a good choice for me. Then I run off once or twice a year when a kindly director lets me pretend to be someone else for three weeks.
These muffins, being full of oats and apples, tend to be my mid play snack of choice. They’re healthier than most and I kid myself that there as good as eating an apple. Then I follow them up with an entire pack of sour worm lollies. Mmmm.
I also learn lines while I bake. I used to bribe my little sister with said baked goods to sit in the kitchen while I cooked and test me. Now my dear patient boyfriend has inherited the task. Chocolate chip cookies work well on both of them.
So without further ado, let me present low fat apple oatmeal muffin!
4 large apples
1 1/2 cups plain flour
2/3 cups firmly packed brown sugar
1 cup quick oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup fat-free milk
2 tablespoons olive or canola oil
1 tablespoons vanilla extract
1 cup plain fat-free yoghurt
2 egg whites
Preheat oven to 190 C. Grease a 12 cup muffin tin or line with patty cases and spray with cooking oil.
Peel and grate the apples, should make around two cups worth. Blot shredded apple on paper towel to get rid of a little of the excess moisture. Set aside.
Place flour, oats, brown sugar, baking powder, baking soda, salt and cinnamon in a large bowl. Mix with a whisk.
Combine milk, oil, vanilla, yoghurt and egg whites. Stirring until well blended. Add wet ingredients to flour bowl, add apple and mix with a wooden spoon until just combined.
Spoon into the prepared muffin tin and bake for 20-25 minutes or until a skewer comes out clean and muffins are golden. Makes 12.
Healthy? Awesomely so. One of the most delicious and moist low fat muffins I’ve ever found. 165 calories per muffin.
Gluten free? I have done this. Substitute the flour and oats with GF versions of each and it converts across really well.
Storage: They freeze well, otherwise best eaten within a couple of days.