If you’re in search of a nutritious snack that’s both satisfying and delightful, these protein-packed apple muffins should be on your radar. Ideal for breakfast, school lunchboxes, or a midday snack, they bring together a mix of wholemeal flour, oats, mixed seeds, cottage cheese, fresh apples, and raisins. This combination ensures a good balance of protein, fiber, and healthy fats, all while keeping added sugars to a modest amount.
The preparation is straightforward. Start by preheating your oven to 195°C (or 175°C if using a fan setting) and prepare a 12-hole muffin tray with paper liners. In a large mixing bowl, blend together 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 3 eggs with 150g of cottage cheese, 125g of demerara sugar, and 100ml of extra-virgin olive oil until the mixture is smooth. Combine these wet ingredients with the dry mixture, and then gently incorporate 200g of grated apple, leaving the skin on for added fiber and texture.
To create a crunchy topping, mix an additional 20g of mixed seeds, 15g of rolled oats, 1 tablespoon of demerara sugar, and 1 tablespoon of olive oil. Pour the batter evenly into the muffin cases and sprinkle the topping over each one. The muffins should bake for 25 to 30 minutes, or until a skewer inserted in the center comes out clean. Let them cool in the tin before enjoying.
These apple muffins remain fresh for up to two days when stored in an airtight container, and they can also be frozen. This makes them a convenient snack option that can be prepared in advance, perfect for those hectic weeks when time is at a premium.