Prep: 20 mins | Cooking time: 20 mins | Serves: 12

Ingredients

Canola cooking spray
2 ½ cups self-raising flour
1 Tsp. ground cinnamon
1 cup EQUAL SPOONFUL
2 eggs, lightly beaten
1 ½ cup (375mL) buttermilk
2 Tbsp. canola or olive oil
140g apple purée
200g can pie apples
2 Tbsp. rolled oats
1 Tsp. mixed spice
2 Tbsp. EQUAL SPOONFUL (extra)

Method

1. Preheat oven to 190°C. Lightly spray 12 x ½ cup capacity muffin holes with canola cooking spray.

2. Sift the flour and cinnamon into a bowl, stir in the EQUAL SPOONFUL. Make a well in the centre. Whisk together the eggs, buttermilk, oil, apple purée and pour into the well, mix gently to combine.

3. Half fill each muffin hole with the mixture, and then top with a spoonful of pie apple, top with the remaining muffin mixture. Sprinkle with the combined oats, cinnamon and EQUAL SPOONFUL.

4. Bake for 20 minutes or until golden and risen. Allow to cool for five minutes in the tin before turning out onto a wire rack to cool.

Nutritional Information

Energy 780kJ (190Cal)
Protein 6.6g
Fat Total 5.4g
- Saturated 1.2g
Carbohydrate Total 25.8g
- Sugars 6.3g
Dietary Fibre 4.0g