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Blackberry and Apple Muffins Recipe: Cook Vegetarian Magazine

Blackberry and Apple Muffins

Treat yourself to a pack of mini muffin cases and make little versions of these delicious treats

Serves:
 12
Ready in:
 30 to 60 mins

Cost Cutting Eco Friendly Freezes Well

Ingredients
  • 125g wholemeal flour
  • 190g plain flour
  • 50g milled flaxseed
  • 3 tsp baking powder
  • 100g soft brown sugar
  • 50g pumpkin seeds (save a few to decorate)
  • a handful of blackberries
  • 1 1/2 apples, grated
  • 1 tsp mixed spice
  • 80ml honey
  • 2 free-range eggs
  • 175ml Alpro Almond Milk
  • 3 tbsp sunflower oil
  • 1 tbsp oats
Method
  • 1

    Preheat the oven to 180C/350F/Gas 4. Place all the dry ingredients into a large mixing bowl except for the oats. Mix all the wet ingredients together in a separate bowl.

  • 2

    Add the wet ingredients into the the dry ingredients along with the apple and blackberries, and mix together in as few motions as possible. It is important you don’t over-mix the muffins, or they will not rise properly.

  • 3

    Line a 12-hole muffin tin with muffin cases and spoon the mixture into the cases. Sprinkle each muffin with a few pumpkin seeds and some oats.

  • 4

    Bake in the preheated oven for 25-30 minutes.

  • PER SERVING: 19.5g FAT (Excluding extras)

Blackberry and Apple Muffins Recipe: Cook Vegetarian Magazine

Blackberry and Apple Muffins was taken from COOK VEGETARIAN

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