Apple & Strawberry Muffins
Deliciously moist and wholesome muffins perfect with your morning coffee
Bicarbonate of Soda
Pre-heat your oven to 180°C with fan.
Whisk the sugar and eggs in a clean bowl until combined.
Add the flour, bran, oil, salt, baking powder, bicarbonate of soda and yoghurt and combine with a spatula.
Fold in the grated apple and half the strawberries.
Line the cupcake tin with paper cups and fill with the muffin batter. Leave around 1 to 2 cm from the top. Sprinkle the top with the remaining strawberries and optional jumbo oats
Bake in your pre-heated oven for 30 minutes. Remove and leave to cool for at least 30 minutes.
Keep the muffins in an airtight container and they will remain moist and fluffy for at least 3 to 4 days. Dust with icing sugar if you wish.
baking, muffins, tea time
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