Ap­ple gra­nola muffins

THESE FRUITY DE­LIGHTS WILL TRULY SAT­ISFY

Sunday Herald Sun - Stellar - - Class -

``THE PER­FECT SNACK FOR AN AF­TER­NOON TREAT´´

T21/2 cups (375g) self-rais­ing flour 3/4 cup (165g) caster sugar 1 tea­spoon ground cin­na­mon hes­eare you1 cup fresh dates (about 12), pit­ted the­and through­chopped 1/2 de­li­cious­cup (80g) sul­tanas 11/2 cups per­fect(185g) gra­nola 1/2 cup (125m1) light-flavoured ex­tra vir­gin the­o­live oil 3/4 cup baked(180m1) snack­milk 2 eggs 2 tea­spoons af­ter­noon.vanilla ex­tract 4 small Granny Smith ap­ples, treat­stopeeled and grated maple syrup, getto serve

STEP 1 Pre­heat the oven to 180°C. Place the flour, sugar, cin­na­mon, dates, sul­tanas and 1 cup (125g) of the gra­nola in a large bowl and mix to com­bine. STEP 2 Add the oil, milk, eggs, vanilla and ap­ple and mix un­til just com­bined. STEP 3 Di­vide the mix­ture be­tween 12 x ½-cup-ca­pac­ity (125ml) muf­fin tins lined with pa­per cases and top with the re­main­ing gra­nola. Cook for 28–30 min­utes or un­til cooked when tested with a skewer. STEP 4 Re­move muffins from the tins and set aside to cool on a wire rack. Driz­zle with the maple syrup to serve. Makes 12.

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