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Breakfast Apple and Raspberry Muffins UK Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6 people
Ingredients Equipment Method Notes

Ingredients
  

  • 112 grams Self-raising flour
  • 1/2 tsp Bicarbonate of soda
  • 1 pinch Salt
  • 10 grams Porridge oats
  • 1 tsp Porridge oats
  • 50 grams Caster sugar
  • 75 grams Apple sauce
  • 1.5 tbsp Sunflower oil
  • 88 grams Fat-free natural or Greek yoghurt
  • 3 tbsp Skimmed milk
  • 1 Egg
  • 50 grams Raspberries frozen or fresh

Equipment

  • Hand whisk
  • Wooden spoon
  • Mixing bowl
  • Kitchen weighing scales
  • Measuring spoons
  • Silicone muffin mould
  • Or silicone cake cases

Method
 

Easy method
  1. Preheat the oven to 200 or gas mark 6
  2. Put all of the ingredients apart from the raspberries and oats in a mixing bowl. Use the electric mixer and mix until thoroughly combined
  3. Add the porridge oats and the raspberries and mix with a wooden spoon
  4. Divide the mixture into the reusable silicone muffin tin, or into 12 small cake cases
  5. Sprinkle the remaining teaspoon of porridge oats on top, and put in the oven for 20 minutes until risen, firm and golden brown.
  6. Cool on a wire rack, eat and enjoy!
Proper method
  1. Preheat the oven to 200 or gas mark 6
  2. Siftthe flour, bicarbonate of soda, salt, porridge oats and sugar into a mixingbowl
  3. In a separate bowl mix the apple sauce, oil, yoghurt, milk and egg together, thenstir this into the dry ingredients, mixing until just combined.
  4. Stirin the raspberries, then spoon into the muffin silicone mould or into 12 smallcake cases.
  5. Scatterwith the remaining teaspoon of oats, and bake in the oven for 20 minutes untilrisen, firm and golden brown.
  6. Cool on a wire rack, eat and enjoy!

Notes

Makes 6 large muffins, or 12 mini cakes. If you wanted to, you could replace the raspberries with blueberries