- Why didn't they rise properly?
- You may have put too little batter in the cases, or the oven temperature was too low. Thermal shock is needed for a quick rise.
- Can I use fine porridge oats?
- Yes, in fact, they blend better into the batter. Jumbo oats are more rustic.
Cinnamon & apple oat muffins
Muffins belong to the 'quick breads' category, meaning they are made with baking powder instead of yeast, so they can be baked immediately. The addition of oats not only enriches them with fibre but also adds a nutty flavour and a chewier texture. This recipe represents a healthier approach, where the caramel flavour of brown sugar and the natural sweetness of apples dominate.
Ingredients
150
g
plain flour
100
g
porridge oats
100
g
caster sugar
50
g
brown sugar
2
eggs
2
apples
100
ml
milk
80
ml
vegetable oil
1
tsp
baking powder
2
tsp
ground cinnamon
1
packet
vanilla sugar
1
pinch
salt
Shopping List (0)
Equipment Needed
- Muffin tin
- Paper cases
- Two bowls
- Whisk
Allergen Information
Cereals containing gluten
Milk
Eggs
Instructions
1
✓
Preheat the oven to 180°C / 160°C Fan. Line the muffin tin with paper cases.
Tip: If you don't have paper, grease the tin, but they stay fresher longer in paper.
2
✓
Mix the dry ingredients: flour, oats, sugars, baking powder, cinnamon, salt.
Tip: The oats will absorb moisture during baking.
3
✓
Peel and grate the apples.
Tip: No need to squeeze them hard, the moisture is useful here for the oats.
4
✓
Mix the wet ingredients: eggs, oil, milk, then fold in the grated apple.
Tip: Oil keeps muffins moister for days compared to butter.
5
✓
Pour the wet mixture into the dry, and mix only until the flour just disappears. Do not overmix!
Tip: Lumpy batter is the secret to good muffins. Overmixing makes them tough and creates tunnels.
6
✓
Divide into the cases (fill about 3/4 full).
Tip: Use an ice cream scoop for even portions.
7
✓
Bake for 20-25 minutes (skewer test).
Tip: Don't dry them out; the oats continue to absorb moisture after baking.
8
✓
Leave to cool on a wire rack.
Tip: The paper is hard to peel off when hot.
Recipe FAQ
Ingredients
- 150 g plain flour
- 100 g porridge oats
- 100 g caster sugar
- 50 g brown sugar
- 2 eggs
- 2 apples
- 100 ml milk
- 80 ml vegetable oil
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 packet vanilla sugar
- 1 pinch salt