RASPBERRY APPLE MUFFINS
I've been searching for a recipe for something like Starbuck's low fat raspberry apple muffins, and this is the closest I've managed to get. It's based on a recipe from Waitrose magazine from February 2000.
Provided by kolibri
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C Lightly oil a non-stick muffin tray.
- Sift the flour, baking powder, baking soda and salt into a large bowl.
- Roughly grate the apple, with its skin but without its core, into the bowl.
- Mix it in with the honey and lemon zest.
- Roughly stir in the egg, oil and milk until the batter is just mixed but still a little lumpy.
- Toss the frozen raspberries in the sugar (fresh ones can go straight in) then quickly fold them in to the batter.
- Spoon into the muffin tins, filling each to the top as these don't rise too much.
- Bake for 20 minutes until a thin knife inserted into them comes out clean.
- Let cool in the tin for 10 minutes, then on a wire rack. Enjoy!
Nutrition Facts : Calories 168.2, Fat 3.2, SaturatedFat 0.4, Cholesterol 18, Sodium 141.9, Carbohydrate 31.9, Fiber 2.6, Sugar 9.2, Protein 4.2
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