For those in search of a homemade snack that satisfies both taste and nutrition, these apple muffins might just be the perfect answer. Ideal for breakfast, tucked into lunchboxes, or enjoyed as an afternoon pick-me-up, these muffins are packed with protein and flavor. They blend wholemeal flour, oats, mixed seeds, cottage cheese, fresh apples, and raisins, providing a hearty mix of protein, fiber, and healthy fats. Importantly, they keep added sugar to a minimum, making them a health-conscious choice.
The preparation is straightforward. Begin by preheating your oven to 195°C (or 175°C for fan ovens) and lining a 12-hole muffin tin with paper liners. In a large mixing bowl, combine 200g of wholemeal self-raising flour, 80g of mixed seeds, 50g of rolled oats, 50g of raisins, ½ teaspoon of bicarbonate of soda, 1½ teaspoons of mixed spice, and ¼ teaspoon of salt. This dry mixture forms the base of your muffins.
In a separate bowl, whisk together 3 eggs, 150g of cottage cheese, 125g of demerara sugar, and 100ml of extra-virgin olive oil. Once these wet ingredients are well mixed, fold them into the dry mixture. Stir in 200g of grated apple, ensuring to leave the skin on to enhance both fiber content and texture. This combination will create a flavorful and nutritious batter.
For a delightful crunchy topping, mix 20g of mixed seeds, 15g of rolled oats, 1 tablespoon of demerara sugar, and 1 tablespoon of olive oil. Distribute the batter evenly into the prepared muffin cases and sprinkle the topping over each one. Bake the muffins for about 25 to 30 minutes, or until a skewer inserted in the center comes out clean. It’s best to let them cool in the tin before serving.
These muffins can be stored in an airtight container for up to two days, ensuring they remain fresh. Alternatively, they can be frozen, allowing for a convenient make-ahead option that fits seamlessly into a busy schedule. Whether enjoyed fresh or saved for later, these apple muffins offer a wholesome snack option that doesn’t compromise on taste or nutrition.