Apple & raspberry breakfast muffins

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• Anneli

  19 September 2012

  Anneli rated and commented on this recipe

  

  These were just ok for me. I think I would have liked more flavour but perhaps it was the types of apples I used (Gala apples), and that I didn't use rapeseed oil but sunflower instead? But I did like that the raspberry was in the centre of the mix. I got 12 muffins from my batter mix, and there was no sticking to my muffin pan, although I did double line just in case.

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• fneepette

  16 March 2013

  fneepette rated and commented on this recipe

  

  What a disaster, these were practically raw after 25 minutes. When I eventually gave up after 45, they were hard and burned around the outside and gloopy and raw in the middle. I'm not sure where I went wrong - I used sunflower oil not rapeseed, and replaced the raspberry with chopped strawberry instead. Could the water content really affect it that badly?!

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• kjb

  23 March 2013

  kjb rated and commented on this recipe

  

  A little bland

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• HappyLamb

  15 April 2013

  HappyLamb rated and commented on this recipe

  

  yum! did not have fat free yoghurt but used yeo valley .. tasty to have with coffee or tea!

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• Zandy

  13 May 2013

  Zandy rated and commented on this recipe

  

  made these last week and replaced the sugar with splenda found they stuck to the cases a little but they tasted great, very moist and not at all crumbly. highly recomend it for a low sugar snack.

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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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