Raspberry and apple muffins
Prep:
10 mins
Cook:
25 mins
200g self-raising flour
50g porridge oats , plus 1 tbsp for the top
4 tbsp soft brown sugar
½ tsp cinnamon
2 apples, grated
½ tsp bicarbonate of soda
2 medium eggs
150ml fat-free yoghurt
6 tbsp rapeseed oil
30 frozen raspberries
Heat the oven to 180°C/350°F/gas4.
Combine flour, oats and 3 tbsp of the sugar in a bowl with the cinnamon.
Add in the apples, bicarb, eggs, yogurt and oil and combine together.
Line a muffin tray with 10 paper cases and fill them half-ways with the mixture, then place 2-3 raspberries on top and cover with the remaining mixture.
Mix the leftover 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.
Serves
10
Preparation Time
10 minutes
Cooking Time
25 minutes
Main ingredients
Dairy, Flour, Fruit
Recipe Type
Cakes & Baking, Easy, Healthy, Kids Food, Lunch Box, Gifts, Breakfast, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
