Apple and Oat Breakfast Muffins
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| 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. |
