- Preheat the oven to 190°C (375°F, gas mark 5). Lightly coat a 12-hole American-style muffin tray with cooking spray or a teaspoon of olive oil. Combine 50g (1¾oz) of the flour, 4 tablespoons of the brown sugar, 1 sachet of porridge and the butter in a small bowl. Rub in with your fingertips until the mixture is crumbly. Set aside.
- Mix the remaining flour and porridge mix with the bicarbonate of soda, mixed spice and salt in a medium bowl, and make a well in the centre.
- Stir together the apple sauce, oil, remaining brown sugar and the eggs in another bowl until the brown sugar has dissolved. Pour into the well in the dry ingredients and stir just until combined (do not overmix; the mixture should be lumpy). Stir in the apple.
- Spoon the mixture into the muffin tins. Sprinkle with the crumble topping. Bake for about 20 minutes or until a skewer inserted in the centre of a muffin comes out clean.
Some more ideas
*Use a pear instead of the apple, and add 75g (2½oz) raisins to the mixture.
*For a denser muffin with even more fibre, you can replace some or all of the plain flour with wholemeal flour.
Oats are a nutritional winner. They are high in soluble fibre, B vitamins and vitamin E, as well as heart-healthy minerals. Oats may help to reduce blood cholesterol levels.