Strawberry, apple & wheat germ muffins

Strawberry, apple & wheat germ muffins
  • 125g butter, melted (extra for greasing)
  • 2 ½ cups wholemeal self-raising flour
  • 1 tsp ground cinnamon
  • ½ cup wheat germ
  • ¾ cup brown sugar
  • 2 eggs, lightly beaten
  • 1 cup reduced fat milk
  • 2 tbs honey
  • 2 large granny smith apples, peeled
  • 250g strawberries, hulled and quartered lengthways
Delicious fruity muffins, perfect snack for lunch boxes
20 minutes
18 - 20 minutes


  1. Preheat oven to 200 C. Lightly grease 12 x ½ cup muffin pans with butter.
  2. Sift flour into a large bowl. Add cinnamon, wheat germ and brown sugar. Mix well to combine.
  3. Combine eggs, melted butter, milk and honey in a large jug. Grate apples and squeeze to remove excess juice.
  4. Add egg mixture, apple and strawberries to flour. Using a metal spoon, gently stir mixture until just combined. Spoon into prepared muffin pans. Bake for 15–20 minutes or until golden. Cool in pan for 5 minutes then turn out onto a wire rack to cool.

Store muffins in an airtight container. Best eaten within 1–2 days. Freeze for up to 3 months.

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