Apple and raspberry breakfast muffins
- Preparation and cooking time
- Total time
- Easy
- Makes 10
Ingredients
- 200g self-raising flour
- 50g porridge oats, plus 1tbsp for the top
- 4 tbsp soft brown sugar
- 1/2 tsp cinnamon
- 2 apples, grated
- 1/2 tsp bicarbonate of soda
- 2 medium eggs
- 150ml fat-free yoghurt
- 6 tbsp rapeseed oil
- 20 frozen raspberries
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.
