For those in search of a wholesome and tasty homemade snack, protein-packed apple muffins offer a delightful solution for breakfast, school lunches, or an afternoon pick-me-up. Crafted with wholemeal flour, oats, a medley of seeds, cottage cheese, fresh apples, and raisins, these muffins provide a nutritious blend of protein, fiber, and healthy fats while minimizing added sugars.
Begin by setting your oven to 195°C (175°C for fan ovens) and prepare a 12-slot 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 3 eggs with 150g of cottage cheese, 125g of demerara sugar, and 100ml of extra-virgin olive oil until the mixture is smooth and well combined. Gently fold this wet mixture into the dry ingredients, followed by incorporating 200g of grated apple, including the skin, to enhance the fiber content and texture.
To add a crunchy finish, mix 20g of remaining mixed seeds, 15g of rolled oats, 1 tablespoon of demerara sugar, and 1 tablespoon of olive oil. Spoon the batter evenly into the muffin liners and top each with this seed mixture.
Bake the muffins for 25 to 30 minutes or until a skewer inserted into the center emerges clean. Allow them to cool in the tray before serving. These apple muffins retain their freshness for up to two days when stored in an airtight container and can be frozen, offering a quick and convenient snack option for busy days ahead.