• 250 g self-raising flour
  • 1 tsp baking powder
  • 1 tsp Fairtrade ground cinnamon
  • 1 large free-range British egg, lightly beaten
  • 175 g Greek-style natural yogurt
  • 4 tbsp vegetable oil
  • 6 tbsp pure Canadian maple syrup
  • 2 small green apples, finely chopped
  • 100 g icing sugar


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Line a 12-hole muffin tin with 12 paper muffin cases.

  2. 2

    Sift the flour, baking powder and most of the cinnamon into a large mixing bowl.

  3. 3

    In a separate bowl, whisk together the egg, yogurt, oil and 4 tbsp of maple syrup until smooth. Stir in the chopped apple.

  4. 4

    Make a well in the centre of the dry ingredients, then pour in the liquid mixture. Using a fork, stir until just combined – don’t over-mix.

  5. 5

    Spoon the mixture equally into the paper cases, then sprinkle the remaining cinnamon over the top. Bake for 20 minutes, or until pale golden and a skewer inserted into a muffin comes out clean. Transfer to a wire rack and leave to cool.

  6. 6

    Sift the icing sugar into a bowl and stir in the remaining 2 tbsp of maple syrup and 1-2 tablespoons water to make a smooth, runny mixture. Drizzle the icing over the cooled muffins using a teaspoon. Allow the icing to set before serving. The are best eaten the same day, or freeze for up to 1 month.

Nutritional Details

Each serving provides
  • Energy 800kj 191kcal 10%
  • Fat 5.7g 8%
  • Saturates 1.3g 7%
  • Sugars 16.7g 19%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1009kj/241kcal

Each serving provides

31.0g carbohydrate 1.3g fibre 3.2g protein

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