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125 ml butter, melted
125 ml milk
125 ml LANCEWOOD® Double Cream Vanilla Yoghurt
310 ml sugar
500 ml flour
2.5 ml salt
5 ml ground cinnamon
10 ml baking powder
110 g apple, peeled & diced
Preheat the oven to 180°C and line a muffin pan with muffin cases.
Using a large mixing bowl, whisk together the eggs, butter, milk and yoghurt.
Add the sugar, flour, salt, cinnamon and baking powder and whisk until just combined.
Fold in the apple pieces and spoon into the muffin cases. Bake for 20 – 25 minutes.
Enjoy as an afternoon snack or as a delicious lunchbox treat for you and the kids!
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