What do you get if you cross a crumble with a cake? A new way to get your sugar fix without feeling guilty. The average coffee shop muffin has around 400kcal and 20g of fat, but these fruity creations are far healthier. And you can freeze any spares for when your next craving strikes.
Preparation time: 40 minutes
- 1 Pink Lady apple, cored
- 200g self raising flour, sieved
- 50g oatbran
- 1⁄2 tsp baking powder
- 175g (+ 1 tbsp) caster sugar
- zest and juice of 1 orange
- 3 medium eggs
- 100ml sunflower oil
- 75ml buttermilk
- 25g butter
- 50g plain flour
- 25g rolled porridge oats
1 Preheat the oven to 190C. Line a 12-hole muffin tin with paper muffin cases.
2 Grate half the apple and dice the other half, then mix with the self raising flour, oatbran, baking powder, sugar and orange zest. Lightly beat together the orange juice, eggs, oil and buttermilk. Pour the egg mixture into the flour and stir until just combined. Divide between the paper cases.
3 For the crumble, rub together the plain flour, oats, sugar and butter in a bowl until the mix resembles breadcrumbs. Sprinkle over the top of the cakes and bake in the oven for 20 minutes until golden and risen.
Buttermilk is made by adding bacteria to milk. Luckily, these bacteria are the friendly sort: researchers found the most commonly used strain, lactococcus lactis, helped improve digestive health.
Full of soluble fibre, oatbran helps decrease your body's absorption of bad cholesterol. In an American review of 10 studies, each one linked a high intake of oatbran to lower levels of blood fats.
In a recent study, ursolic acid - which gives apples their waxy shine - cut body fat by a third. Plus, people who ate two apples a day for six weeks boosted their cholesterol oxidisation by 20 per cent in another study.
Thanks to pinkladyapples.co.uk for the recipe and photo which featured in our October 2011 edition.