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Apple and cinnamon breakfast muffins Recipe

Name: Apple and cinnamon breakfast muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 2 small sweet apples ((I used Pink Lady apples)); 2 medium eggs; 130 g (~ 1/3 cup) St Helen's Farm goat’s yogurt; 2 tbsp oil ((use a flavourless oil, e.g. rapeseed / vegetable oil, canola oil)); 3 tbsp runny honey; 1/2 tsp vanilla extract; 100 g (~ 2/3 cup) plain wholemeal flour; 50 g (~ 1/3 cup) rolled oats (plus a few more for topping); 1 1/2 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg

Easy Cheesy Vegetarian

Healthy apple and cinnamon muffins with plenty of flavour - perfect for a grab-and-go breakfast!

Ingredients

2 small sweet apples ((I used Pink Lady apples))

2 medium eggs

130 g (~ 1/3 cup) St Helen's Farm goat’s yogurt

2 tbsp oil ((use a flavourless oil, e.g. rapeseed / vegetable oil, canola oil))

3 tbsp runny honey

1/2 tsp vanilla extract

100 g (~ 2/3 cup) plain wholemeal flour

50 g (~ 1/3 cup) rolled oats (plus a few more for topping)

1 1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

Method

Preheat the oven to 180°C (Gas Mark 4 / 350°F).

Peel the apples, and cut into small chunks.

Add the eggs, goat's yogurt, oil, honey, and vanilla to a large jug, and mix well to combine. Add the chopped apples, and mix again.

In a separate mixing bowl, combine the wholemeal flour, oats, baking powder, cinnamon, and nutmeg.

Pour the wet ingredients into the dry, and mix thoroughly.

Place some muffin cases into a muffin tray (I like to use silicone cases so there's no sticking) - you should be able to make around 10 muffins in total. Divide the mixture between the cases, filling each around 3/4 of the way to the top.

Sprinkle each muffin with a few extra oats, and bake for around 25-30 minutes. The muffins should be lightly browned on top, and a skewer should come out clean.

If using silicone cases, allow the muffins to cool for a few minutes (or a bit longer!), then carefully remove them from the cases, and finish cooling on a rack. If using paper cases, just transfer the muffins to the rack when they're cool enough to handle.

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