Spiced Apple Muffins

Ingredients:
1 cup self raising flour
1 cup (fine) rolled oats
3/4 cup brown sugar
2 tsp mixed spice
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp baking soda
1/2 tsp salt
75 g butter
1 egg
3/4 cup - 1 cup milk
1 cup apple, chopped or grated

Method:

1. Preheat oven to 200 degrees C.
2. Mix the first 8 (dry) ingredients together with your fingers or a fork to ensure the rolled oats and brown sugar are mixed through evenly.
3. Melt the butter then add the egg and 3/4 cup of milk. Beat with a fork until mixed.
4. Grate or chop the apple, press it into the cup, removing air bubbles, then stir it into the liquids. (Work quickly so it doesn't brown)
5. Add the liquid mixture to the dry ingredients and mix lightly to dampen them. Add as much of the extra milk as you need to reach a muffin consistency.
6. Spoon into sprayed or lined muffin pans and bake for 12 - 15 minutes, or until the muffins spring back when pressed.

Notes:

• This recipe is best to make when you know what consistency a muffin mixture should be. The raw apple gives muffins a lovely fresh apple flavour, but when you use it, you never know exactly how much milk will be needed.
• Great for morning tea or brunch, in packed lunches, and as an after-school snack.
• I didn't have ground cloves the first time I made it but muffins still came out tasty. 

Banana & apple slice

Ingredients:

125 g soft margarine
150 g soft brown sugar
2 eggs
275 g wholemeal self-raising flour
2 dessert apples, cored and grated
2 bananas, mashed
75 g sultanas
125 ml apple juice
2 tablespoons chopped cashew nuts

Method:

1. Preheat oven, 180 degrees C (350 degrees F, gas mark 4).
2. Grease and line an 18 x 28 cm shallow baking tin.
3. Cream the margarine and sugar together until light and fluffy.
4. Beat in the eggs one at a time, adding a tablespoon of flour with the second egg.
5. Fold in half the remaining flour with the apples, bananas and sultanas.
6. Fold in the remaining flour with the apple juice.
7. Turn the mixture into the tin and smooth the top with a palette knife. 
8. Transfer to oven and bake for 45 - 50 minutes, until the cake springs back when lightly pressed.
9. Turn the cake out on to a wire rack to cool, then sprinkle with the chopped cashew nuts.
10. Cut into slices to serve.

Alternatives:
Try 2 grated pears instead of apples. Add a handful of chocolate pieces.


Makes: 20 slices
Prep time: 20 - 25 minutes
Cooking time: 45 - 50 minutes

Note: the slices freeze well. Pack them into a rigid, freezer container, cover and freeze. They will keep for up to 3 months. To defrost, remove as many as required and leave at room temperature for 1 hour.