Recipe: Apple and Raspberry Breakfast Muffin

Apple And Raspberry Breakfast Muffin LARGE
35 minutes - Makes 10 - Easy


  • 200g self-raising flour
  • 50g porridge oats, plus 1 tbsp for the topping
  • 4 tbsp soft brown sugar
  • 1/2 tsp cinnamon
  • 2 apples, grated
  • 20 frozen raspberries
  • 1/2 tsp bicarbonate of soda
  • 2 medium-sized eggs
  • 150ml fat-free yoghurt
  • 6 tbsp rapeseed oil

How to make:

  • Heat the oven to 180C/160Cfan/gas4. Mix the flour, oats and 3tbsp of the sugar in a bowl with the cinnamon.
  • Add the apples, bicarbonate of soda, eggs, yogurt and oil, and mix everything together until everything is combined.
  • 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 remaining tbsp of oats with the last of the sugar and sprinkle over the top of the muffins.
  • Bake for 25 minutes or until golden, risen and cooked through.

PER SERVING: 207 kcals, protein 5.1g, carbs 29.5, fat 8.4g, sat fat 0.9g, fibre 1.9g, salt 0.40g

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