Apple and raspberry muffins
Wholemeal self-raising flour
1½ cup(s), (240g)
Dry rolled oats
1½ cup(s), (135g), plus extra 2 tbs for sprinkling
¼ cup(s), (55g)
Apple, granny smith, unpeeled, fresh
1 large, coarsely grated
¾ cup(s), (105g) or frozen raspberries
2 medium, lightly beaten
99% fat-free vanilla yoghurt, sweetened
½ cup(s), (125g)
½ cup(s), (125ml)
- Preheat oven to 160°C. Line a 12-hole (⅓-cup/80ml capacity) muffin tin with paper cases.
- Combine flour, oats, sugar, cinnamon and baking powder in a large bowl. Add apple and raspberries and stir to combine.
- Whisk eggs, yoghurt and buttermilk in a jug. Pour egg mixture into flour mixture and stir to combine. Divide mixture among prepared holes and sprinkle with seeds and extra oats.
- Bake for 20–25 minutes or until a skewer inserted in the centres comes out clean. Set muffins aside in tin for 5 minutes before turning onto a wire rack to cool. Serve warm or at room temperature.