Ingredients
1 cup (150g) self-raising flour
1 cup (150g) plain flour
1 1/2 tsp baking powder
3/4 cup tightly packed brown sugar
1/2 cup rolled oats, plus 1 tbs extra
1 1/2 cups (375ml) vanilla yoghurt, at room temperature
2 eggs, lightly beaten
100ml light olive oil
1 red or green skinned apple, thinly sliced
Method
1 Preheat oven to 180°C. Grease 2 x 6 Texas (large) muffin pans with cooking spray or line with muffin cases.
Sift flours and baking powder together. Stir in sugar and oats. Whisk yoghurt, eggs and oil together. Add to flour, mix until just combined. Do not over-mix.
Divide mixture evenly into muffin pans until three-quarters full. Gently push slices of apple into mixture until covered and sprinkle with extra rolled oats.
Bake for 25 minutes or until golden in colour and cooked when tested. Cool for 5 minutes in pan before transferring to a wire cake rack. Serve warm.
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