These apple and raisin muffins are based on a recipe from the River Cottage Baby and Toddler Cookbook. They’re perfect as a healthy snack or part of a meal and are packed full of healthy ingredients like oats, plain yoghurt and apple. I made full sized and mini versions for a bit of variety - just remember to vary the cooking times accordingly if you do the same - the baking instructions below are for full sized muffins. The ingredients I used were... - 200g plain flour - 50g oats - 40g caster sugar - 130g plain full fat yoghurt - 125ml whole milk - 2 apples, grated - 1 egg - 50ml oil (eg rapeseed, sunflower, walnut, or melted butter) - 75g raisins - 3 tsp baking powder - 1/2 teaspoon ground cinnamon - Nutmeg, a few grated - Walnuts, finely chopped To make... - Combine the flour, baking powder, oats, cinnamon and sugar in a large bowl. - Add the grated apple, raisins and nuts and stir well. - In a jug, combine the yoghurt, milk, egg and oil. - Tip the wet ingredients into the dry - mix lightly until just combined. - Drop spoonfuls of the mix into a silicone muffin tray or paper cases in a muffin tray - Bake at 180’C for 25-30 minutes until risen and golden brown. Serve fresh and warm from the oven, keep for later, or freeze. If you’re serving cold or after freezing it may be worth warming them through slightly in the oven or microwave before serving to freshen them up again. Enjoy XÂ
