Light, moist and full of flavour, we probably make these berry muffins every couple of weeks, make them and you'll see why. They take about 20 minutes to prep, less if you can persuade the kids to help.
These are ideal for packed lunches (f they don’t get scoffed straight out of the oven) and they freeze really well. Take one out of the freezer in the morning and it’ll be ready to eat by lunchtime.
Makes: 12 large muffins
Takes 20 minutes to make and 25 minutes to bake
- 300g self raising flour
- 1 teaspoon baking powder
- 125g sugar, plus a little extra for sprinkling
- 2 tablespoons honey
- 150ml natural yogurt
- 150ml milk
- 80ml vegetable oil
- 1 free range medium egg
- 2 teaspoons vanilla extract
- 200g blueberries, blackberries or any other berries
- 3 Cox apples
- handful oats
Turn the oven to 180C/160Cfan. Line 12 muffin tins with paper cases. Put the flour, baking powder and sugar into a bowl and mix together.
Measure the yogurt and milk in a jug, add the oil, egg, honey and vanilla.
Pour the egg mixture in to the dry ingredients and mix together. Grate the apples (no need to peel first), add to the mix with the berries and mix together.
Spoon the mixture into the muffin cases and bake for 25 minutes or until golden and cooked.