These muffins are good because they take me about five minutes to prepare, are portable, have the natural sweetness of apples, are high in fibre and have the added protein from the walnuts. Yum.
1 ½ cups wholemeal self raising flour
¼ cup sesame seeds
¼ cup desiccated coconut
2 handfuls currants
2 large handfuls of roughly crushed walnuts (lightly bash them in a bag with a meat tenderiser on the bench)
pinch sea salt
2 tbsp agave nectar
2 free range eggs (ban the cage)
2 tbsp rice bran oil
2 tbsp soy milk
1 x 440 g tin pie apples
- Preheat oven to 180 degrees Celsius (160 degrees fan forced)
- Combine dry ingredients in a bowl
- Add wet ingredients and mix until just combined
- Fill a greased, 12 hole muffin pan and bake for 10-15 minutes until lightly browned and muffins just spring back in the centre when pressed.