Apple and Blueberry Cupcakes

Ingredients

Makes 10

100g/4 oz low fat spread
1 tsp vanilla essence
10 tbsp Hermesetas Granulated
2 medium eggs
175g/6oz self-raising flour
1 level tsp baking powder
100ml/4 fl. oz. skimmed milk
225g/8oz cooking apples, peeled chopped
100g/4oz blueberries

Preparation

Preheat oven to 180ºC (350ºF) Gas Mark 4

Cream low fat spread, vanilla essence and 8 tbsp of the Hermesetas Granulated in a mixing bowl until light and fluffy. Beat in eggs one at a time. Sieve together flour and baking powder and stir into the mixture alternately with the milk.

Divide 2/3rds of mixture into large muffin cases. Stir the remaining
Hermesetas Granulated into the apples. Divide the cooked apple between the muffins and scatter over almost all the blueberries. Spoon the remaining cake mixture on top of the fruit but it will not cover it completely.

Sprinkle over the rest of the blueberries then bake the cakes for 20 minutes until well risen and golden brown.

These cupcakes are delicious served for tea or warmed slightly and served with custard as a dessert.

	kJ	kcal	Carbohyd.g	Fat
Recipe	5'510	1'320	160.0	60.0
Portion	551	132	16.0	6.0