For those seeking a homemade snack that is both nourishing and satisfying, protein-rich apple muffins offer a delightful option. Perfect for breakfast, lunchboxes, or an afternoon pick-me-up, these muffins combine wholemeal flour, oats, mixed seeds, cottage cheese, fresh apples, and raisins. This blend ensures a balanced intake of protein, fiber, and healthy fats while minimizing added sugar.
To begin, set your oven to 195°C (175°C fan) and prepare a 12-hole muffin tray with paper liners. In a large mixing bowl, bring 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.
Next, in a separate bowl, whisk 3 eggs with 150g of cottage cheese, 125g of demerara sugar, and 100ml of extra-virgin olive oil until thoroughly mixed. Gently fold this wet mixture into the dry ingredients, then incorporate 200g of grated apple, leaving the skin on to enhance both fiber content and texture.
For an added 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. Evenly distribute the muffin batter into the prepared cases, then sprinkle the crunchy topping over each one.
Bake the muffins for 25 to 30 minutes, checking for doneness when a skewer inserted into the center comes out clean. Allow them to cool in the tin before serving. These muffins can stay fresh in an airtight container for up to two days and can also be frozen, making them a convenient option for those busy weeks ahead.