Apple and Oat Muffins
An apple a day keeps the doctor away—especially when baked into a muffin! These wholesome, not-too-sweet muffins are a great way to start the day. You can bake them the night before, or if you're up early, bake them with your kids. I often freeze a batch and warm them in the oven for a quick, delicious breakfast. I’ve used walnut oil for its subtle nutty taste and omega-3s, but if you’re avoiding nuts, you can use rapeseed or sunflower oil, or melted unsalted butter instead.
serves 2
Method
Preheat the oven to 190°C/gas 5.
Place 12 large muffin cases into a muffin tray. In a large bowl, thoroughly combine both flours, oats, baking powder, cinnamon, and sugar. Add the grated apple and stir well to evenly distribute it throughout the mixture.
In a jug, combine the yoghurt, milk, egg, and oil. Pour this into the dry ingredients and add the sultanas. Mix lightly, stopping as soon as everything is just combined.
Spoon dessertspoonfuls of the mixture into the paper cases.
Bake for 25–30 minutes, or until the muffins are risen and golden brown. Transfer them to a wire rack to cool. Eat within 24 hours, or freeze them for later.
Ingredients
- 100g plain flour
- 100g wholemeal flour, or unrefined spelt flour
- 50g porridge oats
- 3 level tsp baking powder
- 1 tsp ground cinnamon
- 50g caster sugar
- 2 medium dessert apples, peeled and grated
- 125ml plain, full-fat yoghurt
- 125ml whole milk
- 1 egg
- 50ml walnut oil
- 75g sultanas
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