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Discover the recipe for these amazing Caramelised Apple and Yoghurt Muffins, brought to you by Olivado, the best cooking oil available.
3 red or green apples
2 cups self raising flour
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
2 eggs, lightly beaten
2/3 cup + 1/3 cup firmly packed dark brown sugar
1 cup Coconut Yogurt
100ml /3.3fl.oz Extra Virgin Coconut oil, melted
- Coarsely grate 2 of the apples; reserve. Chop remaining apple into small chunks; reserve for topping.
- Sift flour and baking powder into large bowl and stir in the cinnamon, ginger and nutmeg. In a separate jug, combine eggs, sugar, yogurt, grated apple and coconut oil. Stir into flour mixture until just combined; do not over mix.
- Spoon mixture into 12 x 2/3 cup capacity lined or greased muffin pans. Combine extra brown sugar and reserved chopped apples and spoon topping evenly over muffin mixture. Bake at 180ºC / 355ºF for 20-25 minutes or until golden on top and cooked through when tested with a skewer. Stand for 5 minutes before carefully transferring to cooling racks. Serve warm or cool.
CategoryBaking, Coconut Oil, Natural Coconut Oil, Liquid Coconut Oil, VideosCuisineDessert
Ingredients
3 red or green apples
2 cups self raising flour
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
2 eggs, lightly beaten
2/3 cup + 1/3 cup firmly packed dark brown sugar
1 cup Coconut Yogurt
100ml /3.3fl.oz Extra Virgin Coconut oil, melted
Directions
1
- Coarsely grate 2 of the apples; reserve. Chop remaining apple into small chunks; reserve for topping.
- Sift flour and baking powder into large bowl and stir in the cinnamon, ginger and nutmeg. In a separate jug, combine eggs, sugar, yogurt, grated apple and coconut oil. Stir into flour mixture until just combined; do not over mix.
- Spoon mixture into 12 x 2/3 cup capacity lined or greased muffin pans. Combine extra brown sugar and reserved chopped apples and spoon topping evenly over muffin mixture. Bake at 180ºC / 355ºF for 20-25 minutes or until golden on top and cooked through when tested with a skewer. Stand for 5 minutes before carefully transferring to cooling racks. Serve warm or cool.
