Ingredients

• 1 earl grey tea bag
• 80g (2½oz) dried apples, chopped finely
  
• ½ cup (45g) rolled oats
• 1 medium zucchini (120g), grated, squeezed lightly
• 10 scoops Ensure® Gold™ Vanilla powder
• 1 egg
• 1 tablespoon pure maple syrup
• 1 cup wholemeal self-raising flour
• 1 teaspoon baking powder
• 2 teaspoons mixed spice
• 1 tablespoon linseeds (flaxseeds) (see tip)
• 1 tablespoon pepitas (pumpkin seed kernels)
• ⅔ cup (185g) plain yoghurt, to serve

Method

1. Preheat oven to 200°C. Line 4 holes of a ¾-cup (180ml) texas muffin tray with non-stick cafe-style muffin cases or squares of baking paper.
2. Place tea bag in 1 cup (250ml) boiling water for 5 minutes. Place apples, oats and tea in a medium bowl; mix well. Stand for 20 minutes or until most of the liquid is absorbed. Stir in zucchini, 8 scoops Ensure® Gold™ Vanilla powder mixed with ½ cup (125ml) water, the egg and maple syrup.
3. Sift flours, baking powder and spices into a large bowl; return husks to the bowl. Make a well in the centre; stir in zucchini mixture with half each of the linseeds and pepitas. Mixture will be quite thick. Spoon mixture evenly into paper cases, sprinkle with remaining linseeds and pepitas.
4. Bake muffins for 30 minutes or until a skewer inserted in the centre of a muffin comes out clean. If muffins start to overbrown, cover loosely with foil. Stand for 5 minutes before placing on a wire rack to cool.
5. Combine yoghurt and 2 scoops Ensure® Gold™ Vanilla powder in a small bowl. Serve with warm muffins.

Tips:

• Linseeds are a rich plant source of omega 3 fats.