MAKES 12 Muffins
COOKS 25-30mins


  • 100g plain flour
  • 100g wholemeal flour
  • 1tsp baking powder
  • 50g porridge oats , plus 1 tbsp for the top
  • 4 tbsp soft brown sugar, plus 1tbsp for the top
  • ½ tsp cinnamon
  • 2 apples, grated
  • 2 medium eggs
  • 150ml fat-free yoghurt
  • 6 tbsp rapeseed oil 

For the filling

  • 1 small apple, cut into cubes
  • 1/2 tsp cinnamon
  • 2tbsp raisins, soaked in hot water and drained
  • 1tsp brown sugar


  1. Pre-heat the oven to 180˚C. 
  2. Mix the flour, oats and the sugar in a bowl with the cinnamon. Stir in the apples, baking powder, eggs, yoghurt and oil and mix everything together until you have a smooth batter.
  3. Mix the raisins, cubed apples, cinnamon and brown sugar and leave to sit for five minutes.
  4. Grease a muffin tray with a little rapeseed oil.
  5. Half fill the muffin tray with the batter, then add the apple/raisin mix to the middle making sure it doesn't touch the sides. Top with the rest of the batter.
  6. Mix 1tbsp of oats and 1 tbsp of soft brown sugar and sprinkle on top of each muffin.
  7. Bake for 25-30 minutes or until golden, risen and cooked through.