Apple and raspberry breakfast muffins

Name: Apple and raspberry breakfast muffins
Total time: 35 min
Yield: makes 10
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

35 minutes

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

October 17, 2016 at 5:12 pm

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.