Why recepie famous for?
These apple muffins with whipped butter are a delicious addition to lunch boxes, but are the star of the show when it's time for
Ingredients
1 1/4 cups (160g) toasted muesli2 1/4 cups (360g) wholemeal self-raising flour
1 3/4 tsp ground cinnamon
1 cup (220g) brown sugar
100g Mainland Organic Salted Butter, melted
1 Coles Australian Free Range Egg
1 1/3 cups (330ml) buttermilk
1 large Granny Smith apple, peeled, cored, finely chopped
150g Mainland Organic Salted Butter, extra, softened
2 tbs honey
Icing sugar, to dust (optional)
Instructions
Preheat oven to 180°C. Line 8 holes of two ⅔-cup (160ml) Texas muffin pans with paper cases.
Step 2
Reserve ½ cup (65g) muesli and 2 tbs sugar. Combine remaining muesli and sugar with the flour and 1½ tsp cinnamon in a large bowl. Make a well in the centre. Whisk the butter, egg and buttermilk in a jug. Add to flour mixture with apple. Stir until just combined (don’t overmix). Divide among paper cases.
Step 3
Combine reserved muesli and sugar with 2 tsp water in a bowl. Sprinkle over muffins. Bake for 30-35 mins or until a skewer inserted in the centres comes out clean. Set aside in pans for 5 mins before transferring to a wire rack to cool.
Step 4
Use an electric mixer to beat extra butter, honey and remaining cinnamon in a bowl for 5 mins or until creamy. Dust muffins with icing sugar, if desired. Serve with the butter mixture.
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