makes about 24
4 cups all purpose flour
1 ½ cups brown sugar
2 tbsp baking powder
1 tsp ground cinnamon
pinch of salt
1 ½ cups skim milk
2/3 cup applesauce
2 large eggs
6 tbsp cooking oil (we used rice bran)
300g frozen blueberries
optional, 2 small cooking apples, peeled and diced (we didn’t use)
Preheat the oven t0 190C.
Put 24 baking paper cups into muffin pans.
Combine first 5 ingredients in a large bowl and make a well in the centre.
Beat the next 4 ingredients with a whisk in a smaller bowl.
Add contents into well of larger bowl.
Add blueberries and apple if chosen. Stir until light and fluffy.
Add to baking paper cups.
Bake for 18-20 minutes.
Let stand in pan for 5 minutes before placing on a wire rack.
To freeze, put in Ziploc bag and freeze for up to 3 months.
To warm, place in microwave for 20 seconds on medium.
from ‘School day lunches’ by Jean Pairee