Name: Mini walnut muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18 servings
Ingredients: 50 g reduced fat oil spread; 0.5 cup(s) brown sugar (110g); 1 medium egg(s); 0.5 cup(s) wholemeal self-raising flour (80g); 0.5 cup(s) white self-raising flour (75g); 1 tsp ground nutmeg plus extra to sprinkle; 0.25 tsp ground ginger; 2 tbs 99% fat-free plain Greek yoghurt; 0.25 cup(s) walnuts cut in half

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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

2 tbs

walnuts

¼ cup(s), cut in half

Instructions

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.

Notes

TIP: You can use mixed spice instead of nutmeg, and pistachios or almonds instead of walnuts.

Mini walnut muffins

Ingredients

Instructions

Notes

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