If you’re on the hunt for a homemade snack that’s both tasty and satisfying, consider whipping up a batch of protein-packed apple muffins. These versatile treats are perfect for breakfast, to pack in a lunchbox, or to enjoy as an afternoon pick-me-up. Crafted with wholemeal flour, oats, mixed seeds, cottage cheese, fresh apples, and raisins, these muffins provide a nutritious mix of protein, fiber, and healthy fats, all while keeping added sugars to a minimum.
To begin, set your oven to 195°C, or 175°C if using a fan setting, and prepare a 12-hole muffin tray with paper liners. In a large bowl, mix 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. This dry mixture forms the base of your muffin batter.
In a separate bowl, whisk together 3 eggs, 150g of cottage cheese, 125g of demerara sugar, and 100ml of extra-virgin olive oil until you achieve a smooth consistency. Combine the wet and dry ingredients, folding them gently, and then stir in 200g of grated apple, ensuring you leave the skin on to boost the fiber content and add texture to the muffins.
For an extra 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. Distribute the batter evenly across the muffin cases, then sprinkle the prepared topping over each. Bake the muffins for 25 to 30 minutes, checking with a skewer to ensure they’re cooked through. Allow them to cool in the tin before removing and serving.
These apple muffins can be stored in an airtight container for up to two days, retaining their freshness. They can also be frozen, making them an excellent make-ahead option for those busy weeks when you need a quick, nourishing snack.