For those seeking a wholesome snack that’s both tasty and satisfying, these protein-packed apple muffins are an ideal option for breakfast, packing into lunchboxes, or enjoying as an afternoon indulgence. Crafted with wholemeal flour, oats, mixed seeds, cottage cheese, fresh apples, and raisins, these muffins deliver a well-rounded mix of protein, fiber, and healthy fats while keeping added sugars at bay.
The preparation begins by setting your oven to preheat at 195°C (or 175°C for fan ovens) and lining a 12-cup muffin tray with paper liners. In a large mixing bowl, combine 200 grams of wholemeal self-raising flour, 80 grams of mixed seeds, 50 grams of rolled oats, 50 grams of raisins, half a teaspoon of bicarbonate of soda, one and a half teaspoons of mixed spice, and a quarter teaspoon of salt.
Next, in a separate bowl, whisk together three eggs, 150 grams of cottage cheese, 125 grams of demerara sugar, and 100 milliliters of extra-virgin olive oil until the mixture is smooth and well-blended. Gently fold the wet ingredients into the dry mix, then incorporate 200 grams of grated apple, including the skin for added fiber and texture.
For an added crunch, prepare a topping by mixing 20 grams of mixed seeds, 15 grams of rolled oats, one tablespoon of demerara sugar, and one tablespoon of olive oil. Evenly distribute the batter among the muffin cases and sprinkle each with the prepared topping.
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 maintain their freshness for up to two days when stored in an airtight container and can also be frozen, making them a convenient make-ahead snack for those with busy schedules.