2 free-range eggs
1/4 cup brown sugar
3 Tbsp extra virgin olive oil
1/3 cup Greek-style yoghurt
5 slices (220g in total) Abbott’s Village Bakery Gluten Free
Mixed Seeds bread, made into fine breadcrumbs
1 pink lady apple, skin on, coarsely grated
2 tsp ground cinnamon
1 tsp baking powder
1/4 cup sultanas
1 cup frozen berries (such as blueberries and raspberries)
Icing sugar mixture, to dust
Preheat oven to 180°C. Line a 12-hole ¹⁄³-cup capacity muffin tin with paper cases.
Put eggs, sugar and 60ml water in a large bowl and beat, using an electric hand mixer, for 1 minute or until thick and pale. Add oil and yoghurt and beat until smooth.
Stir in breadcrumbs and apple, then cinnamon and baking powder until well combined and a crumbly mixture forms. Add sultanas and ½ of the berries, mixing until just combined. Divide mixture into prepared tin – a slightly heaped ¼ cupful into each hole. Sprinkle over remaining berries.
Bake for 30 minutes or until cooked through and golden on top. Dust with icing sugar and serve.