Hit enter to search or ESC to close

Bookmark Recipe

Apple & Oat Muffins

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

Method

Copy Text

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.

Quality Mark Logo

The Quality Mark & You

Learn more

Method

Copy Text

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.