Apple and raspberry breakfast muffins 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 Share on Facebook Share on Twitter Share on Pinterest Share on WhatsApp Email to a friend Advertisement 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 Advertisement You may also like Baking and desserts Cranberry and almond muffins 40 mins makes 10 Best ever Best ever raspberry recipes Baking and desserts Raspberry and amaretti trifles 10 mins serves 4 Baking and desserts Pear, saffron and browned butter muffins 50 mins makes 12 Baking and desserts PB and J french toast with peanut brittle 30 mins serves 2 Quick and Easy White chocolate, orange and raspberry pots 15 mins serves 6 Recipes Raspberry ice cream bombe 15 mins serves 6 Baking and desserts Raspberry meringue pie 1 h serves 10 Sign up to the olive newsletter! Sign up to receive our newsletter! Thanks! Our best wishes for a productive day. Already have an account with us? Sign in to manage your newsletter preferences Sign in Register Sign me up! By entering your details, you are agreeing to olivemagazine terms and conditions. You can unsubscribe at any time.