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Apple & Raisin Breakfast Muffins
180g self-raising flour
70g wholemeal flour
1tsp baking powder
3 tsp cinnamon
120g caster sugar
125ml of milk
4tbsp neutral oil e,g, sunflower oil
2 apples – peeled and grated
1 tbsp oats (optional)
Preheat your oven to 180C (160C fan)
In a large mixing bowl or stand mixer add the sugar, cinnamon, baking powder, self-raising and wholemeal flours – mix well.
In a separate bowl or jug, add the milk, eggs and oil and give it a good whisk with a fork.
Add the wet ingredients to your dry ingredients and mix well until everything is combined, and you have a smooth batter.
Add the apples and raisins to the muffin batter and give it another good mix.
Spoon your mixture into 12 muffin cases and sprinkle a pinch of oats on top of each muffin.
Place your muffin tray in the oven and bake for 20-25 minutes.
To check if the muffins are done, insert a skewer or cocktail stick into the centre of one, if the skewer comes out clean, the muffins are done. If the skewer comes out with batter on it, return the muffins for another minute or so.
Leave to cool on a wire rack and enjoy!
You can easily make these muffins dairy free by using a dairy milk alternative such as oat or almond milk.
These muffins make a healthy working from home snack. It’s also a great recipe to try at home with the kids!