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Ingredients

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 (see note)
6 scoops low-fat vanilla ice-cream

Method

Step 1 Preheat oven to 180°C. Grease 6 x 3/4-cup capacity Texas muffin holes or 12 x 1/3-cup capacity holes.
Step 2 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).
Step 3 Spoon mixture into pan. Finely chop remaining pie apple. Spoon over muffins. Combine nutmeg, sugar and oats. Spoon over muffins.
Step 4 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.

Reduced fat apple muffins

How to make Reduced fat apple muffins

Ingredients

Method