Mini walnut muffins
reduced fat oil spread
½ cup(s), (110g)
wholemeal self-raising flour
½ cup(s), (80g)
white self-raising flour
½ cup(s), (75g)
1 tsp, plus extra to sprinkle
99% fat-free plain Greek yoghurt
¼ cup(s), cut in half
- Preheat oven to 180°C or 160°C fan-forced. Line 18 holes of a 24-hole (1½ tbs/30ml capacity) mini muffin tin with paper cases.
- Using electric beaters, beat spread and sugar in a small bowl until pale and creamy. Add egg, beating well until combined.
- Stir in flours, nutmeg, ginger and yoghurt until just combined (do not overmix). Divide mixture among prepared tin holes. Top with walnuts.
- Bake for 15 minutes or until a skewer inserted into the centres comes out clean. Transfer muffins to a wire rack. Serve warm or at room temperature sprinkled with a little extra nutmeg.