Ingredients
- 1 cup wholemeal flour
- 1 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 Tbsp cinnamon
- 115g unsalted butter, at room temperature
- ½ cup sugar
- ½ cup dark brown sugar, packed, divided
- 1 large egg, lightly beaten
- 1 cup buttermilk or yogurt
- 1 cup karaka berries, roughly chopped
- 2 large apples, peeled, cored, and coarsely chopped
WHOLEMEAL APPLE & KARAKA BERRY MUFFINS
Method
- Preheat the oven to 190C
- Grease and flour 12-18 muffin tins and set aside
- Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside
- In a separate bowl, cream the butter and add the sugar and 1/4 cup of the brown sugar
- Beat until fluffy
- Add the egg and mix well; stop once to scrape the sides and bottom of the bowl
- Mix in the buttermilk gently
- (If you over-mix, the buttermilk will cause the mixture to curdle
- ) Stir in the dry ingredients and fold in the apple and karaka berry chunks
- Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top
- Bake for 10 minutes, turn the heat down to 160C, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the centre of a muffin comes out clean
- Cool the muffins for 5 minutes in the tin then turn them out onto a wire rack to cool completely
Comments
I am well aware that as a nation we are almost muffined out. But these little beauties are moist, aromatic and will last for a few days. They make the perfect afternoon tea and are good in lunch boxes. You won’t be disappointed!
Thank you to Butlers Berry Farms for supporting this recipe
To download a printable version of this recipe click here
