Apple and Oat Breakfast Muffins Yum Apple and Oat Breakfast Muffins Print recipe Print with main photo Print text only Serves 12 muffins Prep time 10 minutes Cook time 20 minutes Total time 30 minutes Allergy Egg, Milk, Wheat Dietary Vegetarian Meal type Breakfast, Snack Misc Child Friendly, Freezable, Pre-preparable, Serve Cold Region British By author Karen S Burns-Booth Apple and Oat Breakfast Muffins - easy to make and a fabulous alternative to a bowl of porridge for breakfast. Low in fat and high in fibre. Ingredients 125g self raising flour 75g wholemeal flour 75g oats 50g light brown sugar 3 small eating apples (peeled, cored and finely diced) 50g low-fat spread (such as Flora) 150mls skimmed milk 1 large free range egg beaten with 2 tablespoons natural yoghurt extra oats for dusting Note Apple and Oat Breakfast Muffins - easy to make and a fabulous alternative to a bowl of porridge for breakfast. Low in fat and high in fibre. Directions Step 1 Pre-heat oven to 200C and line or grease a 12 hole muffin tin with paper cases or low-fat spray. Step 2 Mix the flours, oats and sugar together and then add the chopped apples. Step 3 Melt the spread and add it to the flour and apple mixture, then pour the milk, egg and yoghurt mixture in. Mix well but do NOT over mix. Step 4 Spoon the mixture into the prepared muffin tin - sprinkle the oats over the top and bake in the pre-heated oven for 15 to 20 minutes, until the muffins are well risen and golden brown. Step 5 Allow to cool in tin before removing and allowing to cool completely on a wire rack.