In a quest for a tasty and nutritious homemade snack, these protein-rich apple muffins emerge as a stellar option suitable for breakfast, lunchboxes, or even as an afternoon indulgence. Composed of wholemeal flour, oats, mixed seeds, cottage cheese, fresh apples, and raisins, they deliver a balanced mix of protein, fiber, and healthy fats, all while keeping added sugars to a minimum.
The preparation begins by preheating your oven to 195°C (175°C fan) and lining a 12-hole muffin tray with paper liners. A large bowl is then used to mix 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 together 3 eggs, 150g of cottage cheese, 125g of demerara sugar, and 100ml of extra-virgin olive oil until the mixture is well combined. The wet ingredients are folded into the dry mixture, followed by the addition of 200g of grated apple with its skin intact to enhance fiber and texture.
To create a crunchy topping, combine the leftover 20g of mixed seeds, 15g of rolled oats, 1 tablespoon of demerara sugar, and 1 tablespoon of olive oil. The batter is evenly distributed among the muffin cases, with the topping sprinkled over each one. The muffins are then baked for 25 to 30 minutes, or until a skewer inserted in the center comes out clean. Allow the muffins to cool in the tin before serving.
These apple muffins remain fresh for up to two days when stored in an airtight container and can also be frozen, making them a convenient make-ahead snack for those with busy schedules.