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You will only need one or two of
these wholesome muffins per person as they are very filling.
Serves:
12
Ingredients:
-
150g/5oz/1¼cups self-raising wholemeal flour
-
150g/5oz/1¼cups self-raising white flour
-
5ml/1 tsp ground cinnamon
-
5ml/1 tsp baking powder
-
25g/1oz/2 tbsp soft margarine
-
75g/3oz/1/3 cup light muscovado sugar
-
1
eating apple
-
250ml/8fl oz/1 cup apple juice
-
30ml/2 tbsp pear and apple spread
-
1
egg, beaten
-
75g/3oz/½ cup chopped dates
-
15ml/1 tbsp chopped pecan nuts
Instructions:
-
 Preheat the oven to 200ºC/400ºF/Gas6.
Arrange 12 paper cases in a deep muffin tin.
Sift the flours, cinnamon and baking powder into
a bowl. Rub in the margarine until the mixture
resembles breadcrumbs, then stir in the
muscovado sugar.
-
Quarter and core the apple, chop the flesh
finely and set aside. Stir a little of the apple
juice with the pear
 and apple spread until
smooth. Mix in the remaining juice, then add to
the rubbed-in mixture with the egg. Add the
chopped apple to the bowl with the dates. Fold
in quickly until just combined-do not overmix.
-
Evenly divide the mixtures among the muffin
cases.
-
Sprinkle with the chopped pecan nuts. Bake the
muffins for 20-25 minutes until golden brown and
firm in the middle. Remove to a wire rack and
serve while still warm.
Nutritional
Information (Per
portion):
-
Energy 167Kcals/706kj
-
Protein 3.7g
-
Fat 3.5g
-
Saturated fat 0.55g
-
Carbohydrate 32g
-
Fibre 2g
-
Sodium 119mg
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