As we transition into the cozier months, it’s the perfect time to bake up a batch of apple and oat muffins—a recipe that not only embraces the rich produce of Ireland but also infuses your kitchen with the warm, inviting smells of autumn.
These muffins are packed full of the good stuff. However, they are wonderfully dense and moist, so the perfect way to start the day or as a healthy snack. Serve them on the day that they are made or wrap in cling film and freeze for up to 1 month.
Apple and oat muffin recipe
Serves: 9 people
Time: 30 min.
Ingredients
- 100g plain flour
- 100g wholemeal flour
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 50g porridge oats
- 50g light brown sugar
- 75g sultanas
- 2 eating apples, peeled, cored and grated
- 100g butter
- 100ml milk
- 100g natural yogurt
- 2 eggs
Method
Preheat the oven to 190°C, (375°F/gas mark 5). Line a muffin tin with 9 deep paper cases. Sift the flour, baking powder and cinnamon into a bowl. Stir in the porridge oats.
Add the sugar to the flour mixture with the sultanas, and apples and mix lightly with a wooden spoon.
Melt the butter in a small pan and leave to cool a little, then stir in the milk and yogurt. Break in the eggs and lightly whisk to combine. Make a well in the center of the dry ingredients and pour in the butter mixture. Stir lightly until just mixed (don’t over-mix).
Spoon the mixture equally into the paper cases. Bake for 25-30 minutes, until well-risen and firm to the touch. Leave to cool for 5 minutes, then serve warm or cold.
* This article originally appeared on the Irish Food Board, Bord Bia's site.
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