About this recipe: This recipe uses egg whites to keep the fat content low. You can find 500g cartons of liquid egg white at alot of supermarkets now, but you can of course use whole eggs if you prefer.
These muffins can easily be made vegan by using 6 teaspoons egg replacer instead of the egg white.
. I printed this recipe in a hurry to make dairy free muffins for a group of students and unfortunately didn't sense check the measurements of ingredients. We made them without using the addition of fruit items. Way too much bicarb/baking powder/salt and flour . I have to say they went in the bin, sorry but this is most disgusting recipe I have ever used. - 22 Nov 2012
I omitted the salt altogether, there is however too much sugar as well so these are very sweet, there ia way too much baking agent so they do still have a very salty flavour from the bicarbonate of soda and this is only slightly masked by the massive amount of cinnamon. Yet to test these on the children but I would not score this as a particularly healthy recipe and could certainly be improved upon. - 10 Feb 2012
Made these.... Yummy.... Were a little heavy and stuck to the paper cases a tad...Maybe reduce the apple puree a little? Added a little apple juice icing to finish. Mufffins are such an easy way to use up fruit bowl leftovers... I'll use this recipe again. - 08 Aug 2009