2 ¼ cups S/R flour
2 teaspoons cinnamon
¾ cups sultanas
2 apples, peeled and grated
2 tablespoons butter, melted
1 ¼ cups milk
4 tablespoons honey
1 egg, lightly beaten
1 teaspoon vanilla extract

Sift flour and cinnamon into a large bowl.
Mix in sultanas and grated apples.
In a separate bowl, whisk butter, honey, milk, egg and vanilla.
Add to flour mixture and stir gently.
Spoon into muffin pan.

Oven 180 degrees or 160 degrees fan forced.

Bake for 20 minutes, or until lightly browned.

* I've used wholemeal S/R flour in the pic.

 

[Penny4]

I just add a couple of table spoons of yoghurt , but I do not measure it as such , they always turn out nice.

Great thanks for that.
Plus, would you be able to post your copycat Twix bar recipe that you make in your silicone moulds? I would like it, plus lots of others would also.

 

[Mina vriesekolk]

Healthy Peanutbutter Twix Bars. I got this recipe from Ambitious kitchen and it is gluten-free as well.

I use silicone round muffin cups in stead of a 20 x 20 cm pan as I found the chocolate layer on top would break on several places , still nice but not to present on the table. Makes 12 cups .

INGR:
SHORTBREAD BASE :
1 1/2 cups almond flour.
3 tbls.melted + cooled coconut oil
2 tbls.maple syrup.
1 tsp.vanilla extract.
1/4 tsp.salt.

PEANUTBUTTER ( CARAMEL )LAYER:
2/3 cup Peanutbutter.
1/3 cup maple syrup.
1/4 cup coconut oil.
1 tsp.vanilla extract.
1/4 tsp.salt.

CHOCOLATE LAYER :
3/4 cup choc chips.
1 tbls.coconut oil.

METHOD:

1.Preheat oven on 180 C .fanforced.
2.In medium bowl add all ingr.for the shortbread base.Mix with fork until
it forms a thick crumb. Add to silicone cups and bake for approx. 10
min.or until golden. Allow to cool down before adding the
peanutbutter(caramel) layer.
3. Add peanutbutter , syrup , oil, van.extract +salt to medium pot over
med-low heat for approx.2 min.until starts to bubble (slightly), stirring
frequently. Poor over the cooled crust.
4. Place in fridge for 30 min.-1hr.to completely harden the peanutbutter
layer. You can place it in the freezer for about 20 min.
5. After 30 min.make the chocolate layer . Can melt in microwave or slow
on stovetop until completely melted.
6.Pour chocolate over the peanutbutter (caramel) layer until all covered.
7.Place in fridge for at least 30 min.until chocolate is hardened .
8.It makes 12 cups and the silicone is easy to peel away and they look very
professional. I keep them in the freezer until I use them .

Hope you enjoy them , if you have made them a few times , it is very easy and straight forward.

Note: I make my own almond flour and use my Vitamix. A processor will not make the almonds fine enough.

 

[Penny4]

Healthy Peanutbutter Twix Bars. I got this recipe from Ambitious kitchen and it is gluten-free as well.

I use silicone round muffin cups in stead of a 20 x 20 cm pan as I found the chocolate layer on top would break on several places , still nice but not to present on the table. Makes 12 cups .

INGR:
SHORTBREAD BASE :
1 1/2 cups almond flour.
3 tbls.melted + cooled coconut oil
2 tbls.maple syrup.
1 tsp.vanilla extract.
1/4 tsp.salt.

PEANUTBUTTER ( CARAMEL )LAYER:
2/3 cup Peanutbutter.
1/3 cup maple syrup.
1/4 cup coconut oil.
1 tsp.vanilla extract.
1/4 tsp.salt.

CHOCOLATE LAYER :
3/4 cup choc chips.
1 tbls.coconut oil.

METHOD:

1.Preheat oven on 180 C .fanforced.
2.In medium bowl add all ingr.for the shortbread base.Mix with fork until
it forms a thick crumb. Add to silicone cups and bake for approx. 10
min.or until golden. Allow to cool down before adding the
peanutbutter(caramel) layer.
3. Add peanutbutter , syrup , oil, van.extract +salt to medium pot over
med-low heat for approx.2 min.until starts to bubble (slightly), stirring
frequently. Poor over the cooled crust.
4. Place in fridge for 30 min.-1hr.to completely harden the peanutbutter
layer. You can place it in the freezer for about 20 min.
5. After 30 min.make the chocolate layer . Can melt in microwave or slow
on stovetop until completely melted.
6.Pour chocolate over the peanutbutter (caramel) layer until all covered.
7.Place in fridge for at least 30 min.until chocolate is hardened .
8.It makes 12 cups and the silicone is easy to peel away and they look very
professional. I keep them in the freezer until I use them .

Hope you enjoy them , if you have made them a few times , it is very easy and straight forward.

Note: I make my own almond flour and use my Vitamix. A processor will not make the almonds fine enough.

Thank you so much Mina. I have some almond meal in the pantry. It's not flour, but I'm sure almond meal would suffice.

 

[Mina vriesekolk]

Thank you so much Mina. I have some almond meal in the pantry. It's not flour, but I'm sure almond meal would suffice.

I used almond flour and it worked well .

 

[Mina vriesekolk]

I used almond meal works well

 

[Ezzy]

I sent it back as it was faulty.
This is my knew one and I purchased silver shoes to go with it .
Hope it's formal enough
View attachment 30158View attachment 30159

Stunning & apt for the Mother of the Bride.