Muffin Tops

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Recently I saw some new baking trays to make muffin tops!  Being a Seinfeld fan, I chuckled as I reminded myself of the muffin top episode.  So this morning I was making muffins and thought it may be fun to bake them in a shallow tray to just make muffin ‘tops’!  To cut a long story short, I used my old patty pan tins (which reminded me of how portion sizes of food have increased dramatically!) and they turned out quite well.  I have to agree with Elaine (from Seinfeld) that the top of the muffin really is the best part! Enjoy 🙂

Blueberry Banana and Apple Muffin ‘Tops’

Makes 36 ‘tops’

3/4 cup wholemeal self raising flour

3/4 cup white self raising flour

2/3 cup brown sugar (you may be able to use a bit less as they were quite sweet)

1 tablespoon chia seeds

1 large green apple, finely diced

2/3 cup frozen blueberries

2 eggs

1/4 cup low fat Greek yoghurt (I use Black Swan available in Woolworths)

1/3 cup low fat milk (I used soy)

2 tablespoons extra virgin olive oil

1 over-ripe banana

You will need at least one 12-hole patty pan tin that you will need to grease with a little oil (and use 3 times!)

Preheat oven to 175 degrees

In a large bowl, sift together the flours, then add sugar, chia seeds, blueberries and apple.  Stir to mix well and coat the blueberries (this is supposed to stop them from sinking to the bottom of the muffins)

In a smaller bowl, whisk the eggs, then add yoghurt, milk and oil.  Whisk until well combined.  Add banana and mash with a fork before ‘mixing’ it in (it will be lumpy which is fine)

Pour wet ingredients into the dry ingredients bowl and mix until JUST combined.  Remember with muffins not to over-mix or they become tough!

Plop mixture into prepared tins and bake for around 12 minutes, until they feel firm when you press them lightly

Leave for a few minutes before popping them out and eating at least a few while they are still warm! Mmmmm!

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