Apple oat muffins
Full of fibre, these apple oat muffins make the perfect sweet treat. Healthier than store alternatives, these muffins make a great snack throughout the summer and autumnal months.
Apple oat muffins
Delicious and packed with goodness, this apple oat muffin recipe will satisfy your sweet tooth!
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
plus 40 minutes for the apples
Makes 12 muffins
Ingredients
- 150g (5¼oz) Yeo Valley Organic unsalted butter softened
- 150g (5¼oz) light soft brown sugar
- 2 large eggs
- 200g (7oz) Yeo Valley Organic natural yoghurt
- 2 medium eating apples grated
- 150g (5¼oz) porridge oats
- 150g (5¼oz) plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1 tsp vanilla essence
- 450g (15¾oz) Yeo Valley Organic Greek recipe 5% fat natural yoghurt
- 5 tbsp icing sugar
- 4 apples
- 1 lemon juiced
- 1 tsp ground cinnamon
- 2 tsp golden caster sugar
Method
Step 1
Preheat the oven to 200°C/180°C fan/400ºF/gas mark 6 and line a muffin tin with 12 paper cases.
Step 2
In a bowl, cream together the butter and sugar until light and fluffy. Then add the eggs and remaining ingredients until just combined.
Step 3
Divide the batter evenly among 12 muffin cases. Bake for 20 minutes, or until a skewer inserted comes out clean. Allow the muffins to cool on a wire rack.
Step 4
For the icing, mix together the yoghurt and icing sugar. Chill until the muffins are completely cooled, then spread over the muffins.
Step 5
For the dried apple ring toppers, preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Thinly slice the apples and place in a bowl of water mixed with the juice of one lemon to prevent browning.
Step 6
Arrange the apple slices on a wire rack over a baking tray and bake for 30-40 minutes, until dry and almost crisp.
Step 7
Combine the sugar and ground cinnamon in a small bowl. Sprinkle over the muffins and add an apple ring topper, to finish.
Recipe and image courtesy of Yeo Valley