This recipe meets the AMBER criteria in the National Healthy School Canteen Guidelines.
1 cup white self-raising flour
1 cup wholemeal self-raising flour
⅓ cup sugar
¾ cup apple puree, or 1 banana, or 1 cup (150g) blueberries
⅓ cup canola oil
¾ cup reduced fat milk
- Preheat oven to 180°C and line a muffin tray with patty cases.
- Add flours, sugar and fruit to large mixing bowl. Mix dry ingredients.
- In a pouring jug, mix together eggs, oil, and milk. Make a well in the centre of the dry ingredients and gently pour over wet ingredients. Mix ingredients until just combined.
- Spoon mixture into muffin tray and bake for 15 minutes, or until fully cooked through.