Blueberry & Apple Muffins Recipe

Ingredients

• 175g Flour, Wholemeal, Plain, Allinson
• 75g Breakfast Cereal, Porridge Oats, Rolled, Tesco
• 100g Blueberries, Fresh, Tesco
• 120g Apples, Cox, English, Tesco
• 250g Yoghurt, Natural, 0.1% Fat, Stirred, Biopot, Onken
• 140g Honey, Pure, Natural Blossom, Clear, Rowse
• 1½ Tsps/3g Baking Powder, Average
• 1 Egg/68g Eggs, Free Range, Large, Average, Weight with Shell
• 3 Tbsps/45ml Oil, Sunflower, Average

Method

1. Preheat the oven to 190 C (375 F) Gas 5.

2. Sift the flour, baking powder, salt and cinnamon into a mixing bowl, tipping any bran left the sieve. Reserve 2 tablespoons of the oats for the top of the muffins, then stir the remainder into the flour, followed by the blueberries and apple.

3. In a separate bowl or jug, whisk the yoghurt, egg, honey and sunflower oil together. Mix in the bicarbonate of soda, then immediately add the wet ingredients to the dry ingredients bowl. Stir together briefly, but don't over mix or the muffins will be tough.

4. Spoon the batter into the prepared muffin tin and scatter the reserved oats on top. Bake in the preheated oven for 20 minutes, until the muffins are risen and golden. Serve warm, or let cool on a wire rack and store in an airtight container for up to 3 days. The muffins can also be frozen.