Apple & raspberry breakfast muffins

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• same965

  13 November 2011

  same965 rated and commented on this recipe

  

  Perfect for breakfast, really. Not too sweet, but tasty. Only problem that too much muffin left on the paper cases.

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• Breda

  14 November 2011

  Breda rated and commented on this recipe

  

  Really easy to make, my eight year old son did all the mixing, loved the sweet crunchy topping contrasting with the sharpness of the berries. Those of you with a sweet tooth might like to add another tablespoon of brown sugar to the recipe.

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• d41d0y

  19 November 2011

  d41d0y rated and commented on this recipe

  

  Good, not overly sweet. I'd recommend using greased silicone cupcake cases though as my cakes got stuck in the paper quite a bit.

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• Samantha

  16 January 2012

  Samantha rated and commented on this recipe

  

  Really tasty and quite filling as a breakfast I didnt have any raspberries in the house, but I used raspberry low fat yoghurt instead of plain, and put dried cranberries into them as well as a bit of extra fruit.

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• boffcoff

  19 January 2012

  boffcoff rated and commented on this recipe

  

  Really good recipe! I used toffee flavoured fat free yoghurt and replaced the raspberries with dates! made it a bit more moist and sweeter.

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• SC

  22 January 2012

  SC rated and commented on this recipe

  

  These were lovely and moist, but they most definitely need a sweeter touch to them. Frozen raspberries can be really quite tart, and so can apples. I will definitely be making these again, but next time trying them with a sweet, flavoured yoghurt (though ff flavoured yoghurt often has artificial sweeteners in it, and experimenting with them in the past has resulted in some recipes tasting extremely odd!)

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• Dizzy13

  03 February 2012

  Dizzy13 rated and commented on this recipe

  

  Nice, but again had the problem of gettin my muffin out of the casing

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• same965

  25 February 2012

  same965 commented on this recipe

  I prepared it already at least 5 times and it became one of our favorite muffins. I use xilitol instead of soft brown sugar. After cooling it's easier to get out of the paper.

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• add.zawk

  28 February 2012

  add.zawk commented on this recipe

  I used even less sugar and they still be sweet and really tasty. also used baking paper instead of paper cases and there was no problem with getting them out. Second day - still tasty and moist though I prefer to eat them when they're warm. Definitely a must do!

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• Clarousel

  03 March 2012

  Clarousel commented on this recipe

  I made these this morning. So quick and fuss free! Do use baking paper because the muffins come out perfectly. I halved the recipe and used just 2 tbsp of oil and it was still very moist. Definitely a keeper!

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• Deaconess

  19 March 2012

  Deaconess rated this recipe

  

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• Zoe

  29 April 2012

  Zoe rated and commented on this recipe

  

  I forgot to buy muffin cases, so I just buttered the muffin tray and cooked them - they came out perfectly! They're very tasty and filling, great for breakfast or part of lunch :)

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http://www.bbcgoodfood.com/recipes/1775657/

http://www.bbcgoodfood.com/recipes/1775657/

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Ingredients

• 200g self-raising flour
• 50g porridge oats , plus 1 tbsp for the top
• 4 tbsp soft brown sugar
• ½ tsp cinnamon
• 2 apples , grated
• ½ tsp bicarbonate of soda
• 2 medium eggs
• 150ml fat-free yogurt
• 6 tbsp rapeseed oil
• 20 frozen raspberries

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Difficulty and servings

MAKES 10

Preparation and cooking times

Ready in 35 mins

Ingredients

• 200g self-raising flour
• 50g porridge oats , plus 1 tbsp for the top
• 4 tbsp soft brown sugar
• ½ tsp cinnamon
• 2 apples , grated
• ½ tsp bicarbonate of soda
• 2 medium eggs
• 150ml fat-free yogurt
• 6 tbsp rapeseed oil
• 20 frozen raspberries

PER SERVING

207 kcalories, protein 5.1g, carbohydrate 29.5g, fat 8.4 g, saturated fat 0.9g, fibre 1.9g, salt 0.4 g

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