For those seeking a nutritious and satisfying homemade snack, protein-packed apple muffins offer a delightful option suitable for breakfast, lunchboxes, or a midday treat. These muffins, crafted with wholemeal flour, oats, mixed seeds, cottage cheese, fresh apples, and raisins, provide a balanced mix of protein, fiber, and healthy fats, all while minimizing added sugar.
To begin the preparation, set your oven to 195°C (or 175°C with a fan setting) and prepare a 12-cup muffin tin with paper liners. In a large mixing bowl, combine the dry ingredients: 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.
In a separate bowl, whisk together the wet ingredients: 3 eggs, 150g of cottage cheese, 125g of demerara sugar, and 100ml of extra-virgin olive oil, until thoroughly mixed. Gradually fold the wet mixture into the dry ingredients, and then incorporate 200g of grated apple, with the skin intact to enhance fiber and texture.
For an appealing crunchy topping, blend 20g of mixed seeds, 15g of rolled oats, 1 tablespoon of demerara sugar, and 1 tablespoon of olive oil. Evenly distribute the batter into the prepared muffin cases, sprinkling the topping mixture over each one.
Bake the muffins for 25 to 30 minutes, or until a skewer inserted into the center emerges clean. Allow them to cool in the tin before serving. These muffins can be stored in an airtight container for up to two days and are also freezer-friendly, making them an ideal make-ahead snack for busy weeks.