1 1/2 cup (150 g) unbleached plain flour (All purpose)
1 cup (150 g) wholemeal bread flour
1 tbsp baking powder
pinch salt
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
1 medium size egg, beaten
300 ml milk
2 tsp lemon juice
4 tbsp corn oil
2 tbsp clear honey
75 g muesli
1 large Bramley apple, peeled and finely chopped
muffin paper cases
1 cup (150 g) wholemeal bread flour
1 tbsp baking powder
pinch salt
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
1 medium size egg, beaten
300 ml milk
2 tsp lemon juice
4 tbsp corn oil
2 tbsp clear honey
75 g muesli
1 large Bramley apple, peeled and finely chopped
muffin paper cases
method
1. Preheat the oven to 200°C (400°F) Gas Mark 6.
2. In a mixing bowl combine together the flours, baking powder, salt and caster sugar.
3. Next in a jug, combine together the egg, milk, lemon juice, corn oil and honey, then add to the dry ingredients and mix until almost combined.
4. Add the muesli and apple, ensuring you do not over mix. The mixture should still look rough.
5. Spoon the mixture into the paper cases in a deep muffin tray, 2/3rd fill each case.
6. Bake for 20-25 minutes or until golden brown. Serve immediately whilst still warm.
2. In a mixing bowl combine together the flours, baking powder, salt and caster sugar.
3. Next in a jug, combine together the egg, milk, lemon juice, corn oil and honey, then add to the dry ingredients and mix until almost combined.
4. Add the muesli and apple, ensuring you do not over mix. The mixture should still look rough.
5. Spoon the mixture into the paper cases in a deep muffin tray, 2/3rd fill each case.
6. Bake for 20-25 minutes or until golden brown. Serve immediately whilst still warm.
serving amount
serves: 12
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