160 g wholemeal self-raising flour
80 g self-raising flour
30 g lightly toasted rice and whole wheat cereal flake, roughly crushed
1 Royal Gala apple, quartered, cored, finely chopped
120 g frozen blackberries
2 Tbsp rolled oats
80 g brown sugar
310 ml buttermilk
40 g light margarine, melted, cooled
1 x 60 g egg
1 tsp vanilla extract
1 Granny Smith apple, coarsely grated
- Preheat oven to 170°C (fan-forced). Line 12 x 80ml (1/3 cup) non-stick muffin pans with non-stick paper cases or paper cases and spray with cooking spray
- Combine the flours and Special K in a large bowl. Stir in the chopped apple and blackberries until well coated in the flour. Combine the rolled oats and 2 Tbsp of the brown sugar in a small bowl. Set aside. Add the remaining brown sugar to the flour mixture and stir well.
- Whisk the buttermilk, margarine, egg and vanilla extract in a small bowl. Add to the flour mixture with the grated apple and mix until combined. Spoon the mixture evenly between the muffin pans. Sprinkle the oat mixture over the top. Bake in preheated oven for 25-28 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes before transferring to a wire rack to cool.