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Mini apple and strawberry muffins

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The best thing about these fruit muffins? They’re lunch box friendly and freeze well, too.

  • Makes28
  • Cook time30 minutes
  • Prep time20 minutes, + cooling time
Mini apple and strawberry muffins

Ingredients

  • 250g strawberries, finely chopped
  • 1 1/2 cups (225g) self-raising flour
  • 1/3 cup (75g) caster sugar
  • 1/2 cup (125ml) milk
  • 50g butter, melted, cooled
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 120g tub apple puree
  • 2 tsp vanilla extract

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Line three 12-hole, 1 1/2-tbs (30ml) mini muffin pans with paper cases. Reserve 1/2 cup of the chopped strawberry. Place flour and sugar in a bowl and stir to combine. Make a well in the centre. Add the milk, butter, egg, apple puree and remaining strawberry. Stir until just combined.

  2. Step 2

    Divide the mixture evenly among the paper cases. Top with the reserved strawberry. Bake, in 2 batches, for 12-15 mins or until a skewer inserted in the centres comes out clean.

  3. Step 3

    Set aside in the pans for 2 mins before transferring to a wire rack to cool completely. Store in an airtight container for 2-3 days. Or, wrap individually and freeze for up to 3 months.

Recipe tip

COOK. STORE. SAVE.
Use it up:
Apple puree tubs come in a 4-pack - the leftover tubs are perfect for lunch boxes. Apple puree is also delicious with plain yoghurt and cinnamon.

Mini apple and strawberry muffins

Mini apple and strawberry muffins
  • Makes28
  • Cook time30 minutes
  • Prep time20 minutes, + cooling time
Ingredients
  • 250g strawberries, finely chopped
  • 1 1/2 cups (225g) self-raising flour
  • 1/3 cup (75g) caster sugar
  • 1/2 cup (125ml) milk
  • 50g butter, melted, cooled
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 120g tub apple puree
  • 2 tsp vanilla extract
    Description

    The best thing about these fruit muffins? They’re lunch box friendly and freeze well, too.

    Method
    1. Step 1

      Preheat oven to 200°C. Line three 12-hole, 1 1/2-tbs (30ml) mini muffin pans with paper cases. Reserve 1/2 cup of the chopped strawberry. Place flour and sugar in a bowl and stir to combine. Make a well in the centre. Add the milk, butter, egg, apple puree and remaining strawberry. Stir until just combined.

    2. Step 2

      Divide the mixture evenly among the paper cases. Top with the reserved strawberry. Bake, in 2 batches, for 12-15 mins or until a skewer inserted in the centres comes out clean.

    3. Step 3

      Set aside in the pans for 2 mins before transferring to a wire rack to cool completely. Store in an airtight container for 2-3 days. Or, wrap individually and freeze for up to 3 months.