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Apple and raspberry breakfast muffins Recipe

Name: Apple and raspberry breakfast muffins
Total time: 35 min
Yield: 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

olivemagazine

Lightly spiced and fruity, these muffins are perfect for keeping mid-morning hunger pangs at bay

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

Heat the oven to180C/160C fan/gas4. Mix the flour, oats and 3tbsp of the sugar in a bowl with the cinnamon.

Stir in the apples, bicarb, eggs, yogurt and oil and mix everything together.

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.

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.

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