Apple & Raisin Wholemeal Breakfast Muffins
Look at that. You can see those chunks of apple peaking out at you can’t you? Now is the time. Autumn is here full of its ‘mellow fruitfulness’ and none so mellow as those wind-fallen apples currently waiting to be gathered – but hurry they won’t hang around for long! Cooking apples are at giveaway prices at the moment – I got 6 Irish Bramley Apples for 49c last weekend. These muffins only needed two of those so I’ve plans to stew some others to put on top of porridge with cinnamon in the mornings – if you haven’t tried that it’s an unreal combination. Dessert for breakfast. Nothing like a little sweetness to wake you up and a little hit of warming spice. If you can’t find ‘mixed-spice’ for these muffins you can just use cinnamon instead. I do hope you get to try them.
Makes 12 to 14
You will need:
350g extra coarse whole-wheat flour or any whole-wheat flour
2 tsp baking powder
1 tsp mixed spice
150g light brown sugar, plus extra for sprinkling ( or any type sugar)
Good handful of raisins
2 eggs, beaten
200ml natural yoghurt
4 tbsp sunflower oil
2 apples (bramley cooking apples is what i used, other eating apples like pink lady etc. work well too)
Method:
Preheat a fan oven to 160°C.
Line a 12-hole muffin tray with muffin cases.
Mix the flour, baking powder and mixed spice in a bowl, then add the brown sugar and the raisins.
Make a well in the centre and add the beaten eggs, natural yoghurt and sunflower oil.
Mix together with a wooden spoon until just combined.
Peel and core the apples, then cut into small cubes and stir them through the muffin mixture.
Spoon the batter into the cases, crumble a little extra brown sugar on top of each one and bake in the oven for 35 minutes, until golden. Allow to cool on a wire rack.
Enjoy! , Sheila