Green curried apple muffins

Jan Bilton

Excellent served with chicken soup. For a milder muffin, halve the amount of curry paste.

Ingredients

2 cups	Self raising flour
1 tsp	Baking powder
1	Granny Smith apple, cored and diced (Main)
2 Tbsp	Brown sugar
2 Tbsp	Thai green curry paste (Main)
50 g	Butter, melted
1	Egg, lightly beaten
1 cup	Plain yoghurt (Main)

Directions

1. Preheat the oven to 200C. Lightly butter 9 x ½-cup muffin holes.
2. Sift the flour and baking powder into a bowl. Add the apple and brown sugar.
3. Combine the green curry paste with the butter then stir into the egg and yoghurt in a bowl. Spoon into the prepared muffin holes.
4. Bake for about 20 minutes, until golden. Cool for a few minutes in the pan then remove to a wire rack to cool completely.

More of Jan's savoury muffin makeovers

• Fennel, cheese and bacon muffins
• Gluten-free spinach and smoked cheese muffins