Nutritive Information
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Energy 167Kcals/706kj
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Protein 3.7g
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Fat 3.5g
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Saturated fat 0.55g
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Carbohydrate 32g
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Fibre 2g
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Sodium 119mg
Ingredients
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150g/5oz/1¼cups self-raising wholemeal flour
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150g/5oz/1¼cups self-raising white flour
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5ml/1 tsp ground cinnamon
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5ml/1 tsp baking powder
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25g/1oz/2 tbsp soft margarine
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75g/3oz/1/3 cup light muscovado sugar
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1 eating apple
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250ml/8fl oz/1 cup apple juice
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30ml/2 tbsp pear and apple spread
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1 egg, beaten
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75g/3oz/½ cup chopped dates
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15ml/1 tbsp chopped pecan nuts
Instructions
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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.
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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.
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Evenly divide the mixtures among the muffin cases.
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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.
