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
- 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)
- 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
- 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.
For more recipes do visit my directory of Very Berry recipes.