MIXTURE 1 1/4 cups plain flour 3/4 cup quick-cooking rolled oats 1/2 cup packed light brown sugar 1 1/4 teaspoon ground cinnamon 1/2 teaspoon ground allspice 3 tablespoons canola oil MIXTURE 2 1 cup plain flour 1 1/2 teaspoon baking powder 3/4 teaspoon baking soda pinch salt 2/3 cup unsweetened cooked apple puree 1/2 cup nonfat yoghurt 1 egg 1 tablespoon honey
In a small bowl stir the flour, oats, sugar and spices and mix in the oil, then set aside. Preheat the oven to 200°C. and lighly oil 12 standard muffin tin cups.
Sift the flour, baking powder, baking soda and salt into a bowl. Using a wooden spoon, stir in a generous 2/3 of the first mixture and mix well. Mix the apple puree, yoghurt, egg and honey and then combine with the dry ingredients until just moistened - do not overmix.
Divide the batter evenly amongst the muffin cups (they will be almost full). Sprinkle with the remainder of the first mixture. Bake at the centre of the oven for 17 - 20 minutes or until tinged with brown. Stand for at least ten minutes to cool before removing muffins from the pan.