The clas­sic fruity muf­fin gets a makeover with White Wings Whole­some Blend, a per­fect com­bi­na­tion of wheat, mil­let, oat and co­conut flours.

delicious - - LOCAVORE -


cup olive oil (see note) 3 eggs

cup milk of choice 1 tsp vanilla essence

cup co­conut sugar 2 red ap­ples (400g), cores re­moved, chopped into small pieces cup fresh pit­ted dates, chopped 3 tsp bak­ing pow­der

tsp bi­car­bon­ate of soda 1 tsp cin­na­mon 11/ cups White Wings Whole­some Blend

Plain Flour

Pre­heat oven to 180°C (fan-forced). Line a 12-hole, 1/ 3- cup muf­fin pan with pa­per cases.

In a large bowl, whisk to­gether olive oil, eggs, milk, vanilla essence and co­conut sugar un­til creamy. Add three-quar­ters each ap­ple and dates, and stir to com­bine.

Sieve bak­ing pow­der, bi­carb and cin­na­mon into a sep­a­rate bowl. Fold flour and cin­na­mon mixture into wet in­gre­di­ents.

Pour com­bined mixture into pre­pared pan holes. Top with re­main­ing ap­ple and dates.

Bake for 25 min­utes or un­til a metal skewer in­serted into a muf­fin comes out clean. Cool in pan for 5 min­utes be­fore trans­fer­ring to a wire rack. • Avoid us­ing ex­tra vir­gin olive oil as it will re­sult in a savoury muf­fin.

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