2 eggs
¾ cup brown sugar
½ cup milk
½ cup yoghurt
¼ cup cooking oil such as canola or sunflower oil
3 medium sized apples
1 cup rolled oats
(optional handful of raisins)
1 cup white or wholemeal flour
2 tsp baking powder
1 tsp cinnamon
Preheat the oven to 180C.
Whisk the first 5 ingredients together in a large mixing bowl. Coarsely grate 2 of the apples (no need to peel them) and stir them in along with the rolled oats. In a separate bowl sift together the flour, baking powder and cinnamon.
Tip the dry ingredients into the wet ingredients and stir (do not whisk) together gently until just mixed together. Over-mixing muffin batter at this stage creates a tough or rubbery texture. Grease muffin tin or line with squares of baking paper and spoon batter into tin. Quarter the third muffin and cut into thin slices. Lay three slices on the top of each muffin.
Bake for 20- 25 minutes. Dust warm muffins with icing sugar or cinnamon and sugar if you like.
I have been getting vegetables and fruit from Down Farm for some time now. I really like the freshness, variation and occasional unusualness of what comes in the bag. I enjoy the challenge of cooking up what comes.
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