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
Bookmark Recipe
Apple & Oat Muffins
9 people
30 min
Ingredients
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
Method
Copy TextPreheat 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.
The Quality Mark & You
Learn moreMethod
Copy TextPreheat 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.
