Healthy(ish) Cranberry, Apple and Oat Muffins
There’s no such thing as a healthy muffin I hear you say. Well, probably not, but this is pretty darn close. Using olive oil instead of melted butter in this recipe means that the saturated fat is greatly reduced. Sugar is kept at a minimum using the sweetness of the cranberries and apple to a greater extent, and we all know the virtues of including oats in our diet.
But what about the flavour? Surely a muffin that proclaims to be a healthy option must be lacking in taste. Absolutely not! These are light and fluffy delights which will not disappoint. Great for breakfast and a good addition to a lunchbox. Any leftovers can be frozen.
Welcome to guilt free indulgence x
Cranberry, Apple and Oat Muffins
- 75g rolled oats
- 250ml semi-skimmed milk
- 200g plain white flour
- 3 teasp baking powder
- ¼ teasp salt
- ½ teasp ground cinnamon
- 75g dried cranberries
- 1 crisp eating apple, peeled, cored and diced
- 75g light muscovado sugar
- 1 large egg
- 100ml light and mild olive oil
- 1 teasp vanilla extract
Preheat oven to 190ºC/Fan 170ºC/Gas 5. Place 12 paper muffin cases in a muffin tin.
Combine the oats and the milk in a medium sized bowl and set aside to soak, allowing the oats to soften.
Meanwhile, place the flour, baking powder, salt and ground cinnamon into a large bowl and mix in the dried cranberries, diced apple and sugar.
Beat the egg, olive oil and vanilla extract into the oat and milk mixture then pour into the dry ingredients. Stir quickly until just combined and no dry flour is visible, being very careful not to overmix.
Divide the mixture between the muffin cases and then place in the oven for 20-25 minutes until risen, golden and just firm to the touch. Remove from the oven and transfer to a wire rack to cool slightly.
Delicious served warm.