Mini apple and raspberry muffins
These mini apple and raspberry muffins are a great snack for little people. They’re filled with wholesome fruit and yoghurt, making them great for lunch boxes or as afternoon tea for hungry tummies. Sources: kidspot
- Suitable from
- Finger foods (BLW)
- Total time
- 22min
- Makes
- 12servings
- Iron
- 0.0mg
Easy to prepare
undefined min prep
adjustable below
per serving
Common allergens
Egg, Milk, WheatIntroduce one at a time.
Ingredients
- Brown sugar2/3 cup
- Apple2 small pcs
- Raspberries1 cup
- Yogurt1 cup
- Self raising flour2 cups
- Vegetable oil1/2 cup
- Vanilla extract1 tsp
- Egg2 eggs
Steps
Preheat oven to 180C. Line two mini muffin pans with papers.
In a large bowl, combine flour and sugar. Stir through apples and raspberries.
In a jug, whisk together oil, eggs, yoghurt and vanilla. Add to dry flour mixture and fold through until just combined.
Spoon into cupcake cases until three-quarters full and bake for 12 minutes.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 14kcal
- Protein
- 0.4g
- Fat
- 1.0g
- Carbs
- 2.5g
- Carbs50%
- Protein7%
- Fat43%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 12 servings per recipe
Amount per serving
Calories
14
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.