160 g (1 cup) wholemeal self-raising flour
150 g (1 cup) self-raising flour
80 g (½ cup) lightly packed dark brown sugar or ½ cup granulated sugar substitute
200 ml skim milk
140 g tub unsweetened apple puree
50 g egg
50 g light margarine, melted
1 tsp vanilla extract
- Preheat oven to 170°C (fan-forced). Line 36 x 30ml (1½ Tbsp) mini muffin tins with paper cases. Spray cases with cooking spray. If you prefer not to use paper cases, just spray tins.
- Put flours and sugar in a large bowl. Mix until well combined. Whisk milk, puree, egg, margarine and vanilla extract in a separate bowl.
- Add milk mixture to dry mixture and mix with a wooden spoon until combined. Divide mixture between cases. Bake for 12-15 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool completely. Serve.