cinnamon, oat and raisin muffins
Apple, cinnamon & sultana muffins
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Taking my healthy muffin base mix, I've created the classic flavour combo of apple, cinnamon and sultanas. I choose sultanas over raisins as they are plumper, have more sweetness, yet less sugar. For the final touch and for added texture, I sprinkle rolled oats on top, before baking (omit if making a gluten free version).
Servings
12
Prep Time
20min
Cook Time
18-20min
Servings
12
Prep Time
20min
Cook Time
18-20min
cinnamon, oat and raisin muffins
Apple, cinnamon & sultana muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Taking my healthy muffin base mix, I've created the classic flavour combo of apple, cinnamon and sultanas. I choose sultanas over raisins as they are plumper, have more sweetness, yet less sugar. For the final touch and for added texture, I sprinkle rolled oats on top, before baking (omit if making a gluten free version).
Servings
12
Prep Time
20min
Cook Time
18-20min
Servings
12
Prep Time
20min
Cook Time
18-20min
Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 180C/160C fan/350F/Gas 4. Using a muffin tray, fill each with a paper case.
  2. Sift the flour, baking powder and baking soda (bicarb) into a large mixing bowl and then stir in the sugar.
  3. In a separate bowl or measuring jug, whisk together the eggs, oil and yoghurt until you have the consistency of a smooth paste.
  4. Stirring slowly, add the yoghurt mixture into the dry ingredients until just combined (do not OVER STIR), as this will create a dense muffins.
  5. Now add the apple, sultanas and cinnamon. Mix to just combine.
  6. Using an ice cream scoop or tablespoon, fill each case equally. Using an ice cream scoop creates less mess and will give you the same about of mixture each time.
  7. Bake for about 18 minutes, or until golden brown. Leave to cool.
Recipe Notes

I've halved the sugar here from 150g to 75g as there is natural sweetness from the apple.  It will come down to personal taste.

You can create your own 'free-from' muffins by substituting the flour for rice flour or ground almonds.  Sugar can be substituted for stevia or xylitol, low or carb free, natural alternatives and suitable for diabetics needing low GI levels.

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Nutrition Information

Amount Per Serving
Calories 224kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
9g
1g
158mg
29g
1g
9g
7g
14%
5%
7%
10%
4%
14%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
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Nutrition Information

Amount Per Serving
Calories 224kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
9g
1g
158mg
29g
1g
9g
7g
14%
5%
7%
10%
4%
14%
* Percent Daily Values are based on a 2000 calorie diet.
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