Light and fluffy, these apple and raspberry breakfast muffins are ideal for keeping mid-morning hunger pangs at bay. They are also a healthy alternative to calorific cakes. You can expect a pop of sweetness from the apple and raspberries, as well as a delicate crunch from the porridge oats sprinkled across the top.
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There’s nothing better than homemade, especially when they are sweet, lower in calories and moist. This recipe has been through a few incarnations, while I played around with ingredients trying to get them to taste as good as a “real” cake.
So, what will you need to make the homemade apple and raspberry muffins recipe? Of course, an oven is essential, and it is always recommended that you pre-heat it before you start assembling the ingredients.
- Hand whisk
- Wooden spoon
- Mixing bowl
- Kitchen weighing scales
- Measuring spoons
- Silicone muffin mould
- Or 12 silicone cake cases
Breakfast Apple and Raspberry Muffins UK Recipe
Makes 6 large muffins, or 12 mini cakes. If you wanted to, you could replace the raspberries with blueberries
- 112g self-raising flour
- ½ teaspoon bicarbonate of soda
- Pinch of salt
- 10g of porridge oats, plus a teaspoon
- 50g caster sugar
- 75g apple sauce
- 1 ½ tablespoon of sunflower oil
- 88g fat-free natural or Greek yoghurt
- 3 tablespoons skimmed milk
- 1 egg
- 50g raspberries, fresh or frozen
- Preheat the oven to 200 or gas mark 6
- Put all of the ingredients apart from the raspberries and oats in a mixing bowl. Use the electric mixer and mix until thoroughly combined
- Add the porridge oats and the raspberries and mix with a wooden spoon
- Divide the mixture into the reusable silicone muffin tin, or into 12 small cake cases
- Sprinkle the remaining teaspoon of porridge oats on top, and put in the oven for 20 minutes until risen, firm and golden brown.
- Cool on a wire rack, eat and enjoy!
2. Sift the flour, bicarbonate of soda, salt, porridge oats and sugar into a mixing bowl
3. In a separate bowl mix the apple sauce, oil, yoghurt, milk and egg together, then stir this into the dry ingredients, mixing until just combined.
4. Stir in the raspberries, then spoon into the muffin silicone mould or into 12 small cake cases.
5. Scatter with the remaining teaspoon of oats, and bake in the oven for 20 minutes until risen, firm and golden brown.
6. Cool on a wire rack, eat and enjoy!
Slimming World friendly
I follow Slimming World*, and these muffins are definitely ideal for a healthy eating lifestyle. The whole recipe works out as 42 Syns, making each muffin 7 Syns each or 3.5 Syns if making it into 12 cakes.
* The apple and raspberry muffin recipe is in no way connected, affiliated or endorsed by Slimming World. Every effort has been made to give you the correct Syns and information, but I would encourage you to double-check these for yourself.