The aroma of these freshly baked apple muffins will tempt even the fussiest residents.
The toasted coconut crumble adds to the irresistible taste and flavour, while buttermilk has a range of health-promoting properties.
In Ayurveda, buttermilk is used to maintain health and as a treatment against diseases. It is easy to digest, is a natural treatment against swelling, irritation, digestive disorders, anaemia and also helps stop a decrease in appetite.
Try stopping at just one!
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Ingredients
Unit
Serve 30
Allergens
Butter
g
2
Animal milk
Self-raising Flour
g
900
Gluten (in wheat; oats; rye and barley), Wheat gluten (gliadin)
Brown Sugar
g
450
Dried Cinnamon Ground
g
10
Apple, Puree
g
300
Egg, Whole
g
110
Eggs
Buttermilk
ml
390
Animal milk
Vegetable Oil
ml
150
Ingredients (Topping)
Prep
Unit
Serve 30
Allergens
White Plain Flour
g
75
Gluten (in wheat; oats; rye and barley), Wheat gluten (gliadin)
Caster Sugar
g
72
Coconut, Desiccated
g
150
Butter
g
510
Animal milk
Method
Preheat oven to moderately hot.
Grease muffin pans with butter.
Combine flour, sugar and cinnamon in large bowl; stir in apple, then combined egg, buttermilk and oil.
Spoon mixture into prepared pan; top with coconut crumble.
To make coconut crumble: Place ingredients in small bowl: rub butter into mixture using fingertips.
Bake in moderately hot oven (180°C) about 20 minutes. Cool on a wire rack.