Apple breakfast muffins

    40 min

    These are a great way to get a little of your five a day. They are ideal for breakfast but in truth make a fabulous snack for any time of the day. Make sure all the ingredients are at room temperature before mixing otherwise the rise won't occur.

    Berkshire, England, UK
    25 people made this

    Serves: 12 

    • 2 large eggs
    • 100ml vegetable oil
    • 120g white or golden caster sugar
    • 150ml whole milk or soya milk
    • 300g self raising flour
    • 3 teaspoons baking powder
    • 3 teaspoons ground cinnamon
    • 1 generous teaspoons vanilla extract
    • 1 pinch salt
    • 100g rolled oats
    • 3 apples, grated (I use Braeburn)
    • demerara sugar for sprinkling

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat the oven to 220 C /200 C fan / Gas 7.
    2. In a large bowl beat the eggs. Add the oil, sugar and milk. Stir briefly with a wooden spoon.
    3. Add all of the other ingredients and again stir briefly so not to over mix. The mixture should be spoonable. If it is too runny then add more flour. Don't worry about the mixture being lumpy.
    4. Spoon into the muffin cases straight away, filling the muffin cases almost to the top (that enables them to rise in a dome shape). You can also let the mix rest for 1 hour before baking to allow for the gluten to build up.
    5. Bake at 220 C / 200 C fan / Gas 6 for 8 to 9 at the centre of the oven, then turn the oven down to 200 C /180 fan / Gas 6 and bake for an additional 15 to 20 minutes.
    6. Cool in the baking tray for 1 to 2 minutes. Sprinkle with demerara sugar before leaving to cool on a wire rack.

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