Apple & Oat Muffins

Name: Apple & Oat Muffins
Prep time: 10 min
Cook time: 30 min
Yield: 9
Ingredients: 100g plain flour; 100g wholemeal flour; 2 teasp. baking powder; 1 teasp. ground cinnamon; 50g porridge oats; 50g light brown sugar; 75g sultanas; 2 eating apples, peeled, cored and grated; 100g butter; 100ml milk; 100g natural yoghurt; 2 eggs

These muffins are packed full of the good stuff. However, they are wonderfully dense and moist, so the perfect way to start the day or as a healthy snack. Serve them on the day that they are made or wrap in cling film and freeze for up to 1 month.

9 people

30 min

Ingredients

100g plain flour
100g wholemeal flour
2 teasp. baking powder
1 teasp. ground cinnamon
50g porridge oats
50g light brown sugar
75g sultanas
2 eating apples, peeled, cored and grated
100g butter
100ml milk
100g natural yoghurt
2 eggs

Main

100g plain flour
100g wholemeal flour
2 teasp. baking powder
1 teasp. ground cinnamon
50g porridge oats
50g light brown sugar
75g sultanas
2 eating apples, peeled, cored and grated
100g butter
100ml milk
100g natural yoghurt
2 eggs

Preheat the oven to 190°C, (375°F/gas mark 5). Line a muffin tin with 9 deep paper cases. Sift the flours, baking powder and cinnamon into a bowl. Stir in the porridge oats.

Add the sugar to the flour mixture with the sultanas, apples and mix lightly with a wooden spoon.

Melt the butter in a small pan and leave to cool a little, then stir in the milk and yoghurt. Break in the eggs and lightly whisk to combine. Make a well in the centre of the dry ingredients and pour in the butter mixture. Stir lightly until just mixed (don’t over-mix).

Spoon the mixture equally into the paper cases. Bake for 25-30 minutes, until well risen and firm to the touch. Leave to cool for 5 minutes, then serve warm or cold.

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Preheat the oven to 190°C, (375°F/gas mark 5). Line a muffin tin with 9 deep paper cases. Sift the flours, baking powder and cinnamon into a bowl. Stir in the porridge oats.

Add the sugar to the flour mixture with the sultanas, apples and mix lightly with a wooden spoon.

Spoon the mixture equally into the paper cases. Bake for 25-30 minutes, until well risen and firm to the touch. Leave to cool for 5 minutes, then serve warm or cold.