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Photo of Apple and raspberry muffins by WW

Apple and raspberry muffins

5
5
4
SmartPoints® value per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
12
Difficulty
Easy
Apple and yoghurt muffins with fresh bursts of sweet raspberries.

Ingredients

Wholemeal self-raising flour

1½ cup(s), (240g)

Dry rolled oats

1½ cup(s), (135g), plus extra 2 tbs for sprinkling

Brown sugar

¼ cup(s), (55g)

Ground cinnamon

1 tsp

Baking powder

1 tsp

Apple, granny smith, unpeeled, fresh

1 large, coarsely grated

Fresh raspberries

¾ cup(s), (105g) or frozen raspberries

Egg(s)

2 medium, lightly beaten

99% fat-free vanilla yoghurt, sweetened

½ cup(s), (125g)

Buttermilk

½ cup(s), (125ml)

Pumpkin seeds

2 tsp

Sunflower seeds

2 tsp

Instructions

  1. Preheat oven to 160°C. Line a 12-hole (⅓-cup/80ml capacity) muffin tin with paper cases.
  2. Combine flour, oats, sugar, cinnamon and baking powder in a large bowl. Add apple and raspberries and stir to combine.
  3. 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.
  4. 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.

Notes

TIPS: You can use pear and blueberries instead of apple and raspberries. Store any leftovers in an airtight container for up to 2 days, or freeze for up to 1 month.

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