Olive Magazine
Apple And Raspberry Breakfast Muffins

Apple and raspberry breakfast muffins

Published: October 17, 2016 at 5:12 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 10

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

Nutrition:
NutrientUnit
kcal207
fat8.4g
saturates0.9g
carbs29.5g
fibre1.9g
protein51g
salt0.4g
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Make these apple and raspberry muffins for a tasty snack, then check out our classic breakfast muffins and banana muffins. We've also got plenty more delicious muffin recipes to try.

Ingredients

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

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.

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