If you’ve been a regular reader of my blog, then you’ll have noticed that I’m guilty of adding fruit to baked goods under the guise that it makes the food healthy. Regular oat bars get upgraded with grated carrot; quick breads have sweetcorn thrown in, or else a mixture of various fruit and veg; and plain vanilla muffins are dotted with fresh blueberries and a sprinkle of lemon zest. All of this, to make the food healthier.
Well, I’m at it again with my spiced apple yoghurt muffins. Stuffed with three freshly grated apples, you could say these muffins are more of a fruit salad than a baked good! (Okay… a fruit salad with flour, eggs and raising agents). They have a unique rich and creamy texture thanks to the yoghurt, and a warm, aromatic flavour from the combination of cinnamon, ginger and nutmeg.
More of a malva pudding and less of a light and fluffy cake, these spiced apple yoghurt muffins make for a surprisingly filling meal! Thrown together within minutes and using the simple add-and-mix method, they’re the perfect breakfast treat to make on a lazy Sunday morning.
Spiced Apple Yoghurt Muffins
- 1 cup all-purpose flour
- 1 cup white whole-wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 eggs
- ½ cup brown sugar
- 1 tsp vanilla essence
- 1 cup Greek yoghurt
- 3 grated medium apples
Preheat oven to 180° C and line a 12-hole muffin tray with paper liners
In a bowl, sift together flours, baking powder, baking soda and spices. Set aside for later
In a bigger bowl, add eggs, sugar, vanilla essence and yoghurt. Beat until combined. Add the dry ingredients to the egg mixture, along with grated apple, and stir until a wet dough forms
Fill the paper cups to just above three quarters of the way, and bake for 20-25 minutes. Allow to cool before tucking in