For those seeking a nutritious homemade snack, protein-packed apple muffins make a delightful option, whether for breakfast, tucked into lunchboxes, or as an afternoon indulgence. These muffins blend wholemeal flour, oats, mixed seeds, cottage cheese, fresh apples, and raisins to provide a balanced mix of protein, fiber, and healthy fats, all while keeping added sugars to a minimum.
To begin, set your oven to 195°C (or 175°C if using a fan oven) and prepare a 12-hole muffin tin with paper liners. In a large mixing bowl, combine 200g of wholemeal self-raising flour, 80g of mixed seeds, 50g of rolled oats, 50g of raisins, ½ teaspoon of bicarbonate of soda, 1½ teaspoons of mixed spice, and ¼ teaspoon of salt.
In a separate bowl, whisk together 3 eggs, 150g of cottage cheese, 125g of demerara sugar, and 100ml of extra-virgin olive oil until the mixture is smooth. Gradually fold this wet mixture into the dry ingredients, then incorporate 200g of grated apple, leaving the skin on to enhance fiber and texture.
For an added crunch, prepare a topping by combining 20g of mixed seeds, 15g of rolled oats, 1 tablespoon of demerara sugar, and 1 tablespoon of olive oil. Divide the batter among the muffin cases and sprinkle the topping on each muffin. Bake for 25 to 30 minutes or until a skewer inserted into the center of a muffin comes out clean. Allow these treats to cool in the tin before serving.
These apple muffins remain fresh for up to two days when stored in an airtight container and can be frozen for longer storage, making them a convenient option for those with busy schedules.