Using apples from my recent fruit and veg shopping trip at the Chiswick House Kitchen Garden sale, I decided to make something healthy and delicious for breakfast, making a welcome change from the usual cereals and scrambled eggs.
Apple Oat Breakfast Muffins
- 1 1/2 cups plain flour
- 1 cup medium stoneground oatmeal
- 2 1/4 tsp baking powder
- 1/2 tsp ground cinnamon
- 3/4 cup golden caster sugar
- 2 large free range eggs
- 125g unsalted butter, melted and cooled
- 1/2 cup of semi-skimmed cow’s or plant based milk (almond milk adds a lovely nutty flavour which compliments the apple)
- 2 large apples (approx 1 1/4 cups), peeled and diced
- Preheat oven to 350 F/ 177 C/ Gas Mark 4, then line a 12-cup muffin baking tray with cup cake cases.
- In a medium sized bowl sieve the flour, oats, baking powder and cinnamon.
- In a separate bowl, whisk together the sugar, eggs, butter and milk.
- Add the wet ingredients to the dry ingredients, followed by the apple. Using a folding motion, combine all the ingredients gently together to form a thick batter.
- Divide the batter evenly between the muffin cups. I used an old fashioned ice cream scoop, but a 1/4 cup measure can also be used.
- Place the tray on the middle shelf of the oven and bake for about 20 mins, or until the tops spring back when lightly touched. Allow the muffins to cool in the tray for 5 minutes, before removing them to a wire rack to finish cooling.
- Serve warm for breakfast with a cup of your favourite brew, or for lunch with a cheese salad.
Let me know if you try this recipe, it would be lovely to hear your feedback. Thanks for reading, and enjoy your baking.