Apple & Oat Muffins for those busy breakfast mornings
So many of us have been taking up baking in the last two years and muffins are some of the easiest recipes to get right. They have very few ingredients, even if you try weird and wonderful new recipes. Muffins should be moist, light and have a bit of crunch on the outside. We have added some extra oats on top of our Apple & Oat Muffins to double-up on that crunchy texture. These muffins are perfect for your breakfast on the go or for your tea-time snack during work or when you have friends over on the weekend.
When you’ve mixed the dry ingredients, make a crater with high walls for the wet ingredients to go into. This is a nice and easy way to mix everything together. When combining wet and dry ingredients, don’t over-mix your dough. Over-mixing the dough can cause it to become dense and it also won’t bake evenly. The apples add slight sweetness to the Apple & Oat Muffins while oats add some texture and a whole lot of fibre. Lightly grease the inside of your muffin tin so that they don’t stick and let them cool before removing.
A perfect breakfast for those on the go or as a great tea-time snack, try our Apple & Oat Muffins. They are soft on the inside and crunchy on the outside; as all muffins should be.
INGREDIENTS
- 400 g grated apples
- 500 g cake flour
- 4 ml bicarbonate soda
- 1 ml salt
- 1 ml ground cinnamon
- 185 ml sugar
- 2 eggs
- 125 ml oil
- 5 ml vanilla essence
- 125 ml oats
- 50 ml oats for topping
METHOD
- Sift flour, bicarbonate, salt and cinnamon into a bowl, stir-in sugar.
- Make a crater inside of the dry ingredients.
- Beat eggs ,oil and vanilla essence together.
- Pour into centre of dry ingredients, add oats and apples, mix just moisten. Three-quarter fill greased deep muffin pan, top with oats
- Bake 180°C for 20 minutes or until baked. (Knife should go in without resistance and come out clean)
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