No.1: Apple and Blueberry Muffins
Step-by-step
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Pour whole grain, porridge oat and baking powder into a large bowl and whisk until they are well blended.
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The muffins can be served as a snack with a cup of milk and fruit. The muffin mixture can be stored for about four to five days in the fridge for the next uses.
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Add the milk, eggs, sugar and olive oil into the dry mixture, whisk to create the smooth pastry mixture. Remember to leave out some olive oil for baking tray coating.
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Finally, mix the fruits together with the mixture to get the natural sweetness.
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Separate the preferred amount of mixture into the oiled baking tray. Bake them at 180°C for about 20 minutes until the muffins turn into golden brown and the outsides get crispy.
Rate: 4/5
Time cost: 20 minutes preparing and 20 minutes baking
Comment: Golden on the outside and soft on the inside is what you can expect from this. The apple will soften and sweeten after being baked, together with the blueberry can give every bite the sweet and soothing flavour without much sugar. The recommendation is serving right after the muffins are cooling, however, store in the fridge then reheat and use it as a snack for the next day is still a great option.
Source:
Hornby, Jane. “Banana & blueberry muffins.” BBC Good Food, BBC Worldwide, 1 Feb. 2006, www.bbcgoodfood.com/recipes/1572/banana-and-blueberry-muffins-.
What you need:
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Two cups of whole grain
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One tablespoon of porridge oat
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Two teaspoons baking powder
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200g raisin raspberries
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One chopped apple
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200ml unsweetened milk
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Half a tablespoon olive oil
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Two eggs
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50g sugar