In my quest to try and get my kids to eat less sugar, I’ve come up with these easy to make low fat and low sugar muffins. Considering that they are both little biscuit, cake and chocolate connoisseurs, it’s a miracle that they liked them at all. These muffins are perfect as an afternoon post school snack or even as a quick breakfast on the go.
- 1 1/2 cups self-raising flour
- 1/2 teaspoon baking powder
- 1 1/2 cups almond meal
- 2 tblsp brown sugar
- 1 tsp ground cinnamon
- 1 cup reduced-fat milk (or milk substitute)
- 1/2 cup apple unsweetened puree (you can make your own or buy a jar)
- 2 tblsp vegetable oil
- 1 egg
- 1 large red dessert apple (I used a pink lady), grated
- 1/2 cup blueberries (frozen or fresh) – you can use other berries or even dried fruit
Making these muffins is too easy! Preheat your oven to 190 C/375 F. In a large bowl mix together all the dry ingredients and in another smaller bowl whisk together the wet ingredients (except for the blueberries). I made my own apple puree by cutting up one medium sized red apple and simmering it in a small saucepan with half a cup of water for 10 minutes. I then blitzed the cooked apple in a food processor until it was smooth.
Blend together the wet and dry ingredients and then stir through the blueberries. In a standard sized 12 cup muffin tray, fill each cup until it is three-quarters full and bake for 25 minutes or when the tops are lightly golden. I ended up using baking cup liners as they are easier to transport and means less cleaning afterwards…win win!