13 Feb A lunch box favorite from Donna Hay: Blackberry, Apple and Granola Muffins
Looking for more lunch box goodies. Try these simple and healthy muffins from Donna Hay.
Ingredients
- 2 Cups (320g) Wholemeal Self-Raising (Self-Rising) Flour
- ½ Cup (85g) Rapadura Sugar (available at supermarkets and made from evaporated cane juice).
- 2 Eggs
- 1 Cup (250ml) Buttermilk
- ⅔ Cup (160ml) Light-Flavoured Extra Virgin Olive Oil
- 1 Teaspoon Vanilla Extract
- 1 Small Granny Smith Apple (About 150g), Grated
- 3 Cups (450g) Frozen Blackberries*
- 1 Cup (125g) Store-Bought Granola
Method
- Preheat oven to 180°C (350°F). Place the flour, sugar, eggs, buttermilk, oil, vanilla, apple and blackberries in a large bowl and mix until just combined. Divide the mixture between 12 x ½-cup-capacity (125ml) lightly greased muffin tins. Sprinkle with the granola.
- Cook for 25–30 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool. Serve. Makes 12
Explore Donna Hay’s Recipe Videos here or watch on Binge
*NB Are frozen or fresh berries better for baking?
The only slight difference between fresh and frozen berries is in the mixing and baking. Frozen berries have a tendency to give off a little juice, so fold them into the batter quickly, or toss them in some all-purpose flour before mixing.
