Excellent served with chicken soup. For a milder muffin, halve the amount of curry paste.
|2 cups||Self raising flour|
|1 tsp||Baking powder|
|1||Granny Smith apple, cored and diced (Main)|
|2 Tbsp||Brown sugar|
|2 Tbsp||Thai green curry paste (Main)|
|50 g||Butter, melted|
|1||Egg, lightly beaten|
|1 cup||Plain yoghurt (Main)|
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- Preheat the oven to 200C. Lightly butter 9 x ½-cup muffin holes.
- Sift the flour and baking powder into a bowl. Add the apple and brown sugar.
- Combine the green curry paste with the butter then stir into the egg and yoghurt in a bowl. Spoon into the prepared muffin holes.
- Bake for about 20 minutes, until golden. Cool for a few minutes in the pan then remove to a wire rack to cool completely.