Most of the sweetness of these muffins comes from the fruit, with just a small helping hand from a tablespoon of sugar. I use raw sugar but you can chuck in whatever you have.
These are a favourite for breakfast, for morning / afternoon tea, or for snack boxes. I sometimes make them ahead of time and freeze in meal-sized packs for times when we need a quick and wholesome breakfast.
1 1/3 cup self raising flour (can be gluten-free)
1 tablespoon sugar
½ teaspoon cinnamon
1 egg, lightly beaten
1/3 cup milk
60g melted butter
Equivalent 2 pieces of fruit*
*2 pieces of fruit can be any fruit eg 2 bananas or 2 apples or a drained can of crushed pineapple; or a mix, eg 1 banana, 1 apple. Canned fruit works as well as fresh.
Set oven to 180°C / 350°F.
Place large patty pans in a 12-hole muffin tray.
Add all dry ingredients to large bowl and mix. Grate apple, mash banana, drain fruit from can. Add fruit to dry mixture. Add egg, milk and melted butter.
Fold all ingredients together (do not beat) until well combined.
Spoon mix into prepared patty pans. Bake in oven for 15-20 minutes.
Set aside for 5 minutes before enjoying. Best eaten warm but they keep well. Can be frozen.
Happy cooking!
Joni
Joni Page 