For those seeking a homemade snack that’s both nutritious and satisfying, protein-rich apple muffins might just be the perfect solution. Ideal for breakfast, school lunches, or an afternoon pick-me-up, these muffins combine wholemeal flour, oats, mixed seeds, cottage cheese, fresh apples, and raisins. They deliver a well-rounded blend of protein, fiber, and healthy fats, while keeping added sugars to a minimum.
To get started, set your oven to 195°C (or 175°C for fan ovens) and prepare a 12-hole muffin tray with paper liners. In a large mixing bowl, gather 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, blending them together thoroughly.
In a separate bowl, whisk 3 eggs, 150g of cottage cheese, 125g of demerara sugar, and 100ml of extra-virgin olive oil until the mixture is smooth. Gradually incorporate this wet mixture into the dry ingredients, then fold in 200g of grated apple—keeping the skin on to enhance fiber and texture.
For those who enjoy a bit of crunch, prepare a topping by mixing 20g of mixed seeds, 15g of rolled oats, 1 tablespoon of demerara sugar, and 1 tablespoon of olive oil. Spoon the batter evenly into the muffin cases and sprinkle this topping over each one.
Bake the muffins for 25 to 30 minutes, or until a skewer inserted in the middle comes out clean. Let them cool in the tin before serving. These muffins remain fresh in an airtight container for up to two days and can be frozen for future convenience, making them an excellent option for those hectic weeks.