- 225g white self-raising flour
- 100g wholemeal self-raising flour
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- 1 cup caster sugar
- 2 eggs
- 1 cup skim milk
- ½ cup light olive oil
- 1 cup pie apples, diced
- 1 cup frozen blueberries
1 Preheat oven to 180°C. Combine the flours, spices and sugar in a large bowl. Whisk the eggs, milk and oil in a second bowl.
2 Stir the two mixtures together, then set aside for 5 minutes. Fold in the apples and blueberries gently, then spoon into lined ½ cup muffin moulds and bake for 20-25 minutes, until well-risen and firm to touch. Cool on a wire rack before serving.
PROFESSIONAL Tip: This recipe makes 36 mini muffins, although for mini muffins make sure to dice the apples very small.