You will only need one or two of these wholesome muffins per person, as they are very filling.
ingredients
makes 12
1 1/4 cups self rising whole wheat flour
1 1/4 cups self rising white flour
1 tsp ground cinnamon
1 tsp baking powder
2 tbsp soft margarine
1/2 cup light brown sugar
1 eating apple
1 cup apple juice
2 tbsp pear and apple spread
1 egg, lightly beaten
1/2 cup chopped dates
1 tbsp chopped pecan nuts
method
1. Preheat the oven to 200°C/400°F. Arrange 12 paper cake cases in a deep muffin tin. Put the whole wheat flour in a mixing bowl. Sift in the white flour with the cinnamon and baking powder. Rub in the margarine until the mixture resembles breadcrumbs, then stir in the dark brown sugar.
2. Quarter and core the apple, chop the flesh finely and set aside. Stir a little of the apple juice with the pear and apple spread until smooth. Mix in the remaining juice, then add to the rubbed-in mixture with the egg. Add the chopped apple to the bowl with the dates. Mix quickly until just combined.
3. Divide the mixture among the muffin cases.
4. Sprinkle with the chopped pecan nuts. Bake the muffins for 20 - 25 minutes until golden brown and firm in the middle. Remove to a wire rack and serve while still warm.
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more information
Use a pear in place of the eating apple and chopped ready-to-eat dried apricots in place of the dates. Ground mixed spice is a good alternative to cinnamon.
