For those seeking a wholesome, homemade snack that’s both satisfying and nutritious, protein-packed apple muffins present an excellent option. Perfect for breakfast, school lunchboxes, or a mid-afternoon indulgence, these muffins are crafted with wholemeal flour, oats, mixed seeds, cottage cheese, fresh apples, and raisins. This blend provides a well-rounded mix of protein, fiber, and healthy fats, while maintaining minimal added sugar.
The preparation begins with preheating your oven to 195°C (or 175°C for fan ovens) and lining a 12-hole muffin tray with paper liners. In a large mixing bowl, combine 200 grams of wholemeal self-raising flour, 80 grams of mixed seeds, 50 grams of rolled oats, 50 grams of raisins, half a teaspoon of bicarbonate of soda, one and a half teaspoons of mixed spice, and a quarter teaspoon of salt.
In a separate bowl, whisk together three eggs, 150 grams of cottage cheese, 125 grams of demerara sugar, and 100 milliliters of extra-virgin olive oil until the mixture is smooth. Blend the wet ingredients into the dry ones, then fold in 200 grams of grated apple, leaving the skin on to boost fiber and texture.
For a delightful crunchy topping, combine the remaining 20 grams of mixed seeds, 15 grams of rolled oats, a tablespoon of demerara sugar, and a tablespoon of olive oil. Spoon the batter evenly into the muffin cases and sprinkle the topping over each one. Bake for 25 to 30 minutes, or until a skewer inserted into the center of a muffin comes out clean. Let the muffins cool in the tin before serving.
These apple muffins can be stored in an airtight container for up to two days, retaining their freshness. Additionally, they can be frozen, offering a convenient make-ahead snack solution for those with hectic schedules.