apple and raspberry breakfast muffins

Apple and raspberry breakfast muffins

Lightly spiced and fruity, these muffins are perfect for keeping mid-morning hinger pangs at bay
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Ingredients

  • self-raising flour 200g
  • porridge oats 50g, plus 1tbsp for the top
  • soft brown sugar 4 tbsp
  • cinnamon 1/2 tsp
  • apples 2, grated
  • bicarbonate of soda 1/2 tsp
  • eggs 2 medium
  • fat-free yoghurt 150ml
  • rapeseed oil 6 tbsp
  • frozen raspberries 20

Method

  • Step 1

    Heat the oven to180C/160C fan/gas4. Mix the flour, oats and 3tbsp of the sugar in a bowl with the cinnamon.

  • Step 2

    Stir in the apples, bicarb, eggs, yogurt and oil and mix everything together.

  • Step 3

    Line a muffin tray with 10 paper cases and half fill them with the mixture, then dot 2 raspberries on top of each and cover with the rest of the mixture.

  • Step 4

    Mix the spare tbsp of oats with the rest of the sugar and sprinkle over the top. Bake for 25 minutes or until golden, risen and cooked through.

Nutritional Information

  • Kcals 207
  • Fat 8.4g
  • Saturates 0.9g
  • Carbs 29.5g
  • Fibre 1.9g
  • Protein 51g
  • Salt 0.4g
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