For those seeking a nutritious homemade snack, these protein-rich apple muffins are an ideal option, whether for breakfast, lunchboxes, or as an afternoon indulgence. Crafted with wholemeal flour, oats, mixed seeds, cottage cheese, fresh apples, and raisins, these muffins deliver a balanced mix of protein, fiber, and healthy fats, while keeping added sugars to a minimum.
To create these muffins, begin by preheating the oven to 195°C (175°C fan) 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 three eggs with 150g of cottage cheese, 125g of demerara sugar, and 100ml of extra-virgin olive oil until the mixture is smooth. Fold these wet ingredients into the dry mixture, then incorporate 200g of grated apple, ensuring the skin is left on to enhance fiber and texture.
To add a crunchy topping, mix 20g of mixed seeds, 15g of rolled oats, 1 tablespoon of demerara sugar, and 1 tablespoon of olive oil. Evenly distribute the batter into the muffin cases and sprinkle the topping onto each muffin. Bake for 25 to 30 minutes, checking with a skewer to ensure they are cooked through. Allow the muffins to cool in the tin before serving.
These apple muffins can be stored in an airtight container to remain fresh for up to two days and are also suitable for freezing, offering a convenient make-ahead snack option for busy schedules.