These muffins use wholemeal flour and oats as their base to lower their glycaemic index, yet are very light in texture, helped by a bit more baking powder (yes, 1 tablespoon is correct). They have a yummy crunchy cinnamon crumble topping on top. They will keep for a few days in the pantry, a week in the fridge, or months if frozen.
Makes 12 medium muffins.
|1 Tbsp||Baking powder|
|1 tsp||Baking soda|
|1 cup||Wholemeal flour|
|1 cup||Rolled oats (Main)|
|1 ¼ tsp||Ground cinnamon|
|¼ cup||Brown sugar|
|¼ cup||Runny honey, or golden syrup|
|1 tsp||Vanilla essence/extract|
|1 cup||Thick greek yoghurt, unsweetened|
|⅓ cup||Oil, (canola, rice bran or soy bean)|
|2 cups||Apples, peeled and diced (braeburn or granny smith) (Main)|
|3 Tbsp||Rolled oats|
|1 ½ Tbsp||Brown sugar|
|½ tsp||Ground cinnamon|
- Heat oven to 180C fan-bake.
- Lightly grease and line a 12-hole medium muffin tin with paper cases (I like to line each hole with two paper cases).
- Sieve baking soda and baking powder to remove lumps, then mix with all remaining drymixture ingredients in a bowl.
- In a large mixing bowl, use a whisk or fork to beat eggs, brown sugar, honey/golden syrup and vanilla together until well combined.
- Beat in yoghurt and oil until smooth and well combined. Stir in apple.
- Add dry mixture to wet mixture. Use a large metal spoon to fold the two mixtures together until just combined.
- Do not over-mix (over-mixing will makemuffins tough).
- To make the crumble topping, mix rolled oats, brown sugar and cinnamon together.
- Rub in butter using your fingertips until the mixture resembles breadcrumbs.
- Spoon batter into paper cases, filling almost up to the top. Sprinkle over crumble.
- Bake for 20-25 minutes or until muffins are golden brown and spring back when lightly pressed.
- Remove from tin and allow to cool on a rack.
- Nice served warm with a smidgen of butter.