Apple and raspberry muffins
3
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
Apple and yoghurt muffins with fresh bursts of sweet raspberries.
Ingredients
Wholemeal self-raising flour
1½ cup(s), (240g)
Rolled oats, dry
1¼ cup(s), (115g)
Brown sugar
¼ cup(s), (55g)
Baking powder
1 tsp
Ground cinnamon
1 tsp
Buttermilk
½ cup(s), (125ml)
Egg(s)
2 medium, lightly beaten
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Vanilla bean extract, alcohol free
2 tsp
Apple(s)
1 medium, peeled and grated
Fresh raspberries
125 g
Seed mix
1 tbs
Rolled oats, dry
1 tbs
Instructions
1
Preheat oven to 160°C. Line a 12-hole ⅓-cup (80ml) capacity muffin tray with paper cases.
2
Combine flour, oats, sugar, cinnamon and baking powder in a large bowl and make a well in the centre. Add buttermilk, eggs, yoghurt, vanilla and apple. Stir until just combined (don't overmix). Fold through raspberries. Spoon mixture evenly among paper cases. Sprinkle with mixed seeds and rolled oats.
3
Bake for 20–25 minutes, until golden and just firm when lightly touched in the centre.
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