For those seeking a healthy homemade snack that satisfies both taste and hunger, protein-packed apple muffins present an excellent option for breakfast, lunchboxes, or as an afternoon indulgence. These muffins incorporate wholemeal flour, oats, mixed seeds, cottage cheese, fresh apples, and raisins, creating a harmonious blend of protein, fiber, and healthy fats while minimizing added sugar.
The preparation begins by preheating the oven to 195°C (175°C for fan ovens) and lining a 12-hole muffin tray with paper liners. In a sizable bowl, mix together 200g of wholemeal self-raising flour, 80g of mixed seeds, 50g of rolled oats, 50g of raisins, half a teaspoon of bicarbonate of soda, one and a half teaspoons of mixed spice, and a quarter teaspoon of salt.
In a separate bowl, whisk three eggs with 150g of cottage cheese, 125g of demerara sugar, and 100ml of extra-virgin olive oil until the mixture is smooth. Combine the wet ingredients with the dry mixture, then gently fold in 200g of grated apple, keeping the skin on to boost fiber and texture.
To add a crunchy topping, blend the remaining 20g of mixed seeds, 15g of rolled oats, one tablespoon of demerara sugar, and one tablespoon of olive oil. Spoon the batter evenly into the muffin cases and sprinkle the topping over each muffin before baking them for 25 to 30 minutes. The muffins are done when a skewer inserted into the center comes out clean; let them cool in the tin before serving.
These apple muffins remain fresh for up to two days when stored in an airtight container and can also be frozen, providing a convenient make-ahead snack to enjoy throughout busy weeks.