Monday, March 31, 2014

  • 1 cup self-raising flour, sifted
  • 1/2 teaspoon cinnamon
  • 1/3 cup brown sugar
  • 1/2 cup Greek yoghurt
  • 1/4 cup milk
  • 1 egg, lightly beaten
  • 1/3 cup canola oil
  • 1/4 cup finely chopped apple
  • 1/4 cup finely chopped strawberries

  1. Step 1
    Preheat oven to 180°C. Lightly grease two 12-hole mini muffin pans or line pans with patty cases. Place the flour, cinnamon and brown sugar in a large bowl and make a well in the centre.
  2. Step 2
    Place the yoghurt, milk, egg, oil, apple and strawberries in a separate bowl and mix until well combined.
  3. Step 3
    Pour the yoghurt mixture into the flour mixture and stir with a large spoon or spatula until just combined.
  4. Step 4
    Spoon the mixture into the prepared muffin pans. Bake for 12-15 minutes or until golden and cooked through. Serve warm or store in an airtight container for up to 2 days.

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