Apple and oat muffins

These muffins are not too sweet, and are filled with the goodness of apple and oats.

Makes 12 | Prep 15 min | Bake 25 min

Ingredients

1 cup (250ml) self-raising flour

1 cup (250ml) plain flour

1½ tsp (8ml) baking powder

¾ (180ml) cup tightly packed brown sugar

½ (125ml) cup rolled oats + 1 tbsp extra

1½ cups (375ml) vanilla yoghurt, at room temperature

2 eggs, lightly beaten

100ml light olive oil

1 red or green skinned apple, thinly sliced

Method

Preheat the oven to 180°C and grease 2 x large 6-hole muffin pans with non-stick spray. Line with large squares of baking paper or large muffin cases.

Sift the flours and baking powder together, and then stir in the sugar and oats.

Whisk the yoghurt, eggs and oil together and add to the flour. Mix until just combined – do not overmix.|

Divide the mixture evenly between the muffin pans until three-quarters full. Gently push slices of apple intothe mixture until covered and sprinkle with extra oats.

Bake for 25 minutes or until golden and cooked through – a skewer inserted into the centre should come out clean when they’re ready.

Cool for 5 minutes in the pans beforetransferring to a wire rack.

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