Wholemeal apple muffins

Muffins with fibre, flavour and fruit. Wrap individually and freeze.

Ingredients

2 cups	Wholemeal flour (Main)
1 tsp	Baking soda
1 tsp	Baking powder
2 ½ tsp	Ground cinnamon
½ tsp	Salt
½ cup	Sunflower seeds
3	Large eggs
½ cup	Maple syrup
½ cup	Canola oil
4 Tbsp	Apple sauce (Main)
1 ½ tsp	Vanilla essence
2	Apples, skin on, coarsely grated (Main)

Directions

1. Preheat the oven to 220°C. Lightly oil a 12-hole muffin pan or use paper liners.
2. Place the flour in a large bowl with the baking soda, baking powder, cinnamon, salt and sunflower seeds. Mix well.
3. Place the eggs in another bowl and whisk until well combined. Stir in the maple syrup, canola oil, apple sauce and vanilla. Mix well. Pour the liquid ingredients into the dry ingredients. Stir twice. Squeeze the apples dry and stir into the mixture. Do not over-mix.
4. Spoon into the prepared muffin pan. Bake for 5 minutes at 220°C, then reduce the temperature to 180°C baking for another 15 minutes or until a skewer inserted in the centre comes out clean. Turn the muffins out onto a wire rack to cool.