After a really indulgent few weeks, a slightly more wholesome breakfast than left over Christmas pudding is definitely required. These are a lovely way to start the day, with a bowl of natural yogurt & a cup of herb tea on the side – well that’s how I like them anyway. I bet they would be just as good, mid morning, with a cup of strong coffee…
Apple, Oat and Raisin Muffins
Dry ingredients
200g plain flour (any combination of white/wholemeal that you like)
1/2 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
50g porridge oats
40g granulated sugar
1/2 tsp mixed spice
2 eating apples, peeled, cored and roughly grated
60g raisins (or other dried fruit of your choice)
Wet ingredients
2 eggs
75g cold-pressed rapeseed oil (or other mild flavoured oil)
150g natural yogurt (the fat content doesn’t matter)
slivered almonds or extra porridge oats to sprinkle
This recipe makes 10 muffins.
Method
- Grease and flour the muffin tin (or line with 10 paper muffin cases) and preheat your oven to 180C (160C fan oven) or Gas Mark 4.
- Sieve the flour, baking powder and bicarbonate of soda into a large bowl.
- Stir all the other dry ingredients into the flour, making sure they are thoroughly combined.
- Break the eggs into a jug or bowl and beat together until just a little bit frothy.
- Beat the yogurt and oil into the egg mixture.
- Add the wet ingredients to the dry and stir until JUST combined. Don’t overdo the stirring – you will end up with rubbery muffins… ugh!
- Put the mixture in your prepared tin (remember – it’s just 10 muffins!!) – don’t be worried about filling the cases to the brim.
- Sprinkle with a few slivered almonds or with porridge oats.
- Bake in the preheated oven for 22-25 minutes, until they are golden brown and feel springy to the touch.
- Leave to cool in the tin for a few minutes, but remove to cool on a wire wrack as soon as you can comfortably do so.
Hope you enjoy these… they freeze really well, and can be reheated at 180C/Gas Mark 4, if you wrap them in some foil first.
Yummy!
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We made these yesterday and they are delicious. Used half plain/half wholemeal, sunflower oil and greek yoghurt. Thanks Ali.
Glad they worked out for you Eilidh – they are really yummy aren’t they.. I love them for my brekkie.
They sound wonderful and cannot wait to try them, Living in the USA Oregon I will have to convert some measurements.
Melina
Hi – yes I’m sorry I work in metric… it just makes sense to me. Altho’ I have got a set of American cups to use for baking, I’ve never been able to get to grips with them… I like my scales. I wish you lots of success with the conversions.
trudi sent me the link, will make them tomorrow, they look delish
As muffins are so easy to make I’m always looking for new variations. These look great and, as the ingredients are items I’d normally have in my cupboard, could be whipped up in a jiffy! Thanks.
Teresa x
just found your lovely blog and so glad as these look so delcious I sahll have to make some! just shared them on FB hope that’s ok!Emma
Thanks for the lovely comment Emma, and welcome to Very Berry Handmade,
So pleased you liked enough to share. Hope to see you here again soon.
What could I use instead for the natural yoghurt as I love this recipe as sugar content so low but my daughter cant have dairy… any ideas? xx
Hi Becci – I asked a couple of my friends who are dairy intolerant/vegan and they suggested soya yogurt like Alpro or oatcream or coconut cream might work too. Hth a bit. If you do try, let me know how you get on, and I can share your results.
Might try these later if I have everything. Yum. Have also reblogged. Hope you don’t mind.
Don’t mind at all – thanks for the reblog, and for your kind comment. Hope you enjoy the muffins.
Reblogged this on Yummy Foody Finds.
I love apples, oats, and raisins! Although as a little girl, I always picked the almonds off of the tops of the lemon poppy seed muffins my mom bought from the store… She didn’t mind; she got to eat those slivered rejects for me!
I used to really dislike nuts of any kind when I was a little girl – so I would have joined you in removing those slivered almonds. My mum didn’t like them either! Thanks for dropping by – love your blog!
Funny how our tastes change as we grow older! I’m still not the biggest fan of nuts — I prefer them plain as a snack or in salads, never in my baked goods! (And especially not in brownies.) Who knows, that may change in 10 years… And thank you!
I love this post, It’s Yummy! =)
Thanks so much! Have been exploring your blog and admiring all the amazing cakes. Thanks for calling round at VBH.
Will def be making these Ali – rapeseed oil is something I use quite a lot in my kitchen and so much better for you than other oils. Thanks for the recipe x
Yes, we use rapeseed a lot here too – especially in baking, it’s great stuff. Hope you like the muffins if you get round to trying them.
They look so tempting Ali, I will be making these!
Hope you enjoy them Kerry! And happy 2013 to you.
xx