And they're "reduced-fat"! If you remember the reduced-fat milk, that is. Anyway, we whipped these up the other day, and they were seriously delicious. So delicious, I haven't gotten around to posting the recipe on my baking blog yet. But here it is, just for you Frockers:
1 1/2 cups self-raising flour
50g polyunsaturated margarine
1/2 cup caster sugar
1/2 cup reduced-fat milk
1 egg, lightly beaten
425g can pie apple, coarsely chopped
1/4 teaspoon nutmeg
2 teaspoons brown sugar
2 teaspoons toasted oats (I didn't bother with these, didn't have any in the pantry and not going to buy a pack just for this! Economy, people...)
low-fat vanilla ice-cream
Preheat oven to 180°C. Grease 6 x 3/4-cup capacity Texas muffin holes or 12 x 1/3-cup capacity holes.
Sift flour into a large bowl. Using your fingertips, rub in margarine until mixture resembles fine breadcrumbs. Stir in sugar. Combine milk, egg and 1 cup pie apple. Stir into flour mixture (don't overmix batter - it should still look lumpy).
Spoon mixture into pan. Finely chop remaining pie apple. Spoon over muffins. Combine nutmeg, sugar and oats. Spoon over muffins.
Bake muffins for 30 to 35 minutes for 3/4-cup capacity muffins or 20 to 25 minutes for 1/3-cup capacity muffins or until a skewer inserted into the centre comes out clean. Serve muffins warm with ice-cream.
Light and fluffy and sweet and almost healthy. Much like a Jennifer Aniston movie.