Ingredients

• 1¼ cups self raising flour
• ¾ cup wholemeal self raising flour
• ¾ cup sugar
• 1 teaspoon ground cinnamon
• 1 egg, beaten
• ¾ cup reduced fat milk
• ⅓ cup canola oil
• 1 teaspoon vanilla extract
• 1 x 420g tin pie apple, chopped into small pieces

Method

1. Preheat oven to 180°C fan forced, 200°C conventional
2. Line a 12 cup muffin tray with patty pans or greaseproof paper
3. In a medium bowl, combine flours, sugar and cinnamon
4. In a jug, combine egg, milk, oil, vanilla and half the apple pieces
5. Fold wet ingredients into dry ingredients using a spatula until just combined, be careful not to overmix or the muffins will be tough and heavy
6. Using a ⅓ cup measure, fill each muffin cup, smooth over the top
7. Spoon remaining pie apple evenly over each muffin and sprinkle with a little additional ground cinnamon
8. Bake for 20-25 minutes. Leave to cool in the tray for 5 minutes, transfer onto a wire rack to cool.

Nutrition information panel