Gluten-free apple, berry and sultana muffins

Preparation time: 15 mins Cooking time: 30 mins Makes 12

2 free-range eggs ¼ cup brown sugar 3 Tbsp extra virgin olive oil ¹⁄³ cup Greek-style yoghurt 5 slices (220g in total) Abbott’s Village Bakery Gluten Free Mixed Seeds bread, made into fine breadcrumbs (see page 114 for instructions) 1 pink lady apple, skin

on, coarsely grated 2 tsp ground cinnamon 1 tsp baking powder ¼ cup sultanas 1 cup frozen berries (such as

blueberries and raspberries) Icing sugar mixture, to dust

1 Preheat oven to 180°C. Line a 12-hole ¹⁄³-cup capacity muffin tin with paper cases. 2 Put eggs, sugar and 60ml water in a large bowl and beat, using an electric hand mixer, for 1 minute or until thick and pale. Add oil and yoghurt and beat until smooth. 3 Stir in breadcrumbs and apple, then cinnamon and baking powder until well combined and a crumbly mixture forms. Add sultanas and ½ of the berries, mixing until just combined. Divide mixture into prepared tin – a slightly heaped ¼ cupful into each hole. Sprinkle over remaining berries. 4 Bake for 30 minutes or until cooked through and golden on top. Dust with icing sugar and serve.