Apple breakfast muffins

    These are a great way to get a little of your five a day. There ideal for breakfast but in truth make a fabulous snack for any time of the day.

    Berkshire, England, UK
    1 person made this


    • 3 apples grated (I use Braeburn)
    • 300g self raising flour
    • 3 tsp baking powder
    • 3 tsp ground cinnamon
    • 2 large eggs
    • 150ml whole milk or soya milk
    • 120g white or light brown caster sugar
    • 1 generous tsp of vanilla essence
    • Pinch of salt
    • 100ml vegetable oil
    • 100g rolled oats


    1. Heat the oven to 220C/200 fan
    2. Grate the apple and leave to one side
    3. In a large bowl beat the eggs
    4. Add the oil, sugar and milk. Stirring briefly with a wooden spoon
    5. Add all of the other ingredients and again stir briefly so not to over mix
    6. If the mixture is too runny then add more flour. Don't worry about the mixture being lumpy
    7. Spoon into the muffin cases straight away, filling the muffin cases almost to the top, or if your prefer let the mix rest for an our before baking to allow for the gluten to build up
    8. Turn the oven up to220 C/200 fan for the first 8-9 minutes to allow for the outside of the muffin to harden and a rise to occur
    9. Then turn the oven down to 200 C/180 fan for the remainder (about 15-20 minutes)
    10. Cool in the baking tray for 1-2 minutes and sprinkle with Demerara sugar before leaving to cool on a wire rack


    When making muffins all the chilled ingredients must be at room temperature before mixing otherwise the rise won't occur. The mixture should also be spoonable and not too runny. Additionally it's important that the muffins are baked at the top or centre of the oven where the heat is greatest. Filling the muffins almost to the top will also enable the muffins to rise in a dome shape

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