Sometimes I do try to bake a little cleaner, I don’t always use tonnes of sugar and chocolate! These little Apple and Blackberry Oat Muffins are based on an a Rachel Allen recipe in which she uses apples and sugar to make a fresh apple sauce.
400 apple sauce- puréed apples in a jar!
100ml Sunflower Oil
75g Porridge Oats
225g Plain Flour (sifted)
3tsp Baking Powder
Preheat the oven to 180 degrees celsius and line a 12-cup muffin tray with paper cases. Pour the apple puree into a bowl and stir in the oil and oats. Sift in the flour and baking pour and fold gently.
Divide the mixture between the muffin cases and place three or four blackberries on top of each muffin.
Bake for 25-30 minutes until golden brown and lightly springy to the touch. Cool in the tin for five minutes before placing on a wire rack to cool.
So they didn’t rise very much and the texture was a bit odd but otherwise they were delicious!