Apple Cakes

An apple a day..., no I'm kidding. These apple cakes are delicious but having one a day won't keep the doctor away. These are a great alternative to banana muffins as a post training snack and are so quick to whip up.

There are over 7,000 varieties of apples, however, only 12 varieties are grown commercially. This recipe calls for cooking apples, which are more tart than dessert apples, due to having a higher content of malic acid. Apples are an excellent source of vitamin A & C and fibre. Apples contain pectin (excellent for setting jam), there is some evidence to suggest that consuming fruits containing pectin aids cholesterol reduction.

Using olive oil spread reduces the saturated fat content of these apple cakes, whilst to oats add more fibre.

Note, if you don't have buttermilk squeeze some lemon juice into milk - it will curdle and become thicker.

Serves 12

Ingredients:

300g self raising flour

130g olive oil spread

115g sugar

60g oats

1-2cooking apples, diced into 2mm squares

1 egg

170-200ml buttermilk

Method:

1). Preheat the oven to 180C/Gas Mark 4. Grease a muffin tin with olive oil spread and then coat with flour (need 12 muffins).

2). In a large mixing bowl, weigh out the ingredients and mix together.

3). Spoon into the prepared muffin tin, sprinkle with some brown sugar and pop into the preheated oven.

4). Bake for approx. 2 minutes or until golden brown and cooked through. Check this by inserting a clean skewer or knife and it should come out clean.

5). Enjoy!

Nutritional Composition (per serving):

Energy (kcal): 206

Fat (g): 7.3

Saturates (g): 1.7

Carbohydrates (g): 31

Sugars (g): 12

Protein (g): 3.7

The Sports Chef