Mini walnut muffins
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 18 • Difficulty: Easy
You could also try grating whole nutmeg for this recipes but you will only need three-quarter of a teaspoon as the flavour is fresher and more intense than ground.
Ingredients
Reduced fat oil spread
50 g
Brown sugar
½ cup(s), (110g)
Egg(s)
1 medium
Wholemeal self-raising flour
½ cup(s), (80g)
White self-raising flour
½ cup(s), (75g)
Ground nutmeg
1 tsp, plus extra to sprinkle
Ground ginger
¼ tsp
99% fat-free, plain Greek yoghurt, unsweetened
2 tbs
Walnuts
¼ cup(s), cut in half
Instructions
1
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.
2
Using electric beaters, beat spread and sugar in a small bowl until pale and creamy. Add egg, beating well until combined.
3
Stir in flours, nutmeg, ginger and yoghurt until just combined (do not overmix). Divide mixture among prepared tin holes. Top with walnuts.
4
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.