Spiralizer Apple and Oat Muffins
Muffins with apple and oats. Made even simpler by using a spiralizer to process the apples
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 18 muffins
- 50 g (½ cup) Rolled Oats
- 250 ml (1 cup) Milk
- 2 teaspoons Vanilla Extract / Essence
- 100 ml (7 Tablespoons) Sunflower Oil
- 1 large Egg (lightly beaten)
- 200 g (1¾ cups) Self-raising-Flour
- 90 g (7 Tablespoons) Brown Sugar
- 7.5 g (1½ teaspoons) Baking Powder
- 10 g (2 teaspoons) Ground Cinnamon
- 2.5 g (½ teaspoon) Salt (optional)
- 2 medium Apples (spiralized or grated)
- 100 g (½ cup) Sultanas (optional)
Pre-heat oven to 200°C / 400°F
Place the oats in a bowl and mix in the milk, lightly beaten egg, oil and vanilla
Spiralize the apples and chop roughly
Sift the flour into a large mixing bowl, add the baking powder, cinnamon, salt, sugar and mix to combine
Add the apples and mix to coat
Add the oats and milk mixture and mix briefly to combine. Do not overmix.
Mix in the sultanas if using.
Line a 12-hole muffin pan with paper baking cases and spoon the mixture evenly into the cases
Sprinkle each one with a little brown sugar
Place the tray in the oven and bake for approximately 20 minutes until golden and cooked through.
You can substitute the self-raising flour for wholewheat flour.
You can substitute the sultanas for chopped nuts (pecan or walnuts would be good).
Chop the spiralized apples roughly into 3 to 4 inch pieces (6 to 10 cm) so that they combine evenly in the batter.
Don't overmix the batter. Mix just sufficiently to combine all the ingredients.
You can test whether the muffins are cooked by inserting a metal skewer into the centre. If it comes out clean then they are cooked.
Because the oats and apple make the batter quite dense, these muffins do not rise very much.