Oat & Apple Muffins

I love baking and really enjoy the techniques and processes involved but sometimes I just want to make something that is easy to prepare and ready to eat in the least amount of time possible. This has to be one of the easiest and quickest recipes and is one that I use on a regular basis as it produces lovely light but moist muffins.

Muffins are lovely served for breakfast and these ones are particularly nice as they don’t contain an excessive amount of sugar. In fact, much of their sweetness comes from the diced apple which is included. You can, of course, use other fruits in season. Pears work particularly well and when I use them I also like to add a few chopped walnuts or pecans in addition to the oats. Chopped fresh strawberries are also delicious and make a wonderful summertime muffin.

The key thing when making these is not to over-mix the batter as the resulting muffins will be dense and heavy. Combine everything just enough to ensure that you don’t have any large pockets of dry flour and remember that the batter is meant to look a little lumpy.

Although the baked muffins are delicious when eaten cold, I recommend eating them whilst they are still warm as they are absolutely sensational.

Ingredients:

150g self-raising flour, sifted35g porridge oats
60g light brown muscovado sugar

1 Granny Smith apple, peeled, cored and diced into 1cm cubes

180ml natural Greek style yoghurt

1 large egg, lightly beaten

50g butter, melted

To finish:

25g porridge oats 

Method:

1. Preheat oven to 180C/Fan Oven 160C/Gas Mark 4. Place paper cases in 9 holes of a cupcake tin and set aside.2. Place the flour into a large mixing bowl and add the porridge oats and sugar. Mix together so that everything is well distributed. Add the cubed apples and mix again. Make a well in the centre of the dry ingredients and add yoghurt , egg and melted butter. Do not over-mix.

3. Divide the mixture evenly between the 9 paper cases and sprinkle some oats on the top of each muffin.

4. Bake in the preheated oven for 20-25 minutes until the muffins are golden brown and a thin skewer inserted into the centre of one comes out clean.

Allow to cool for 10 minutes before serving warm.

Makes 9.

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