Cinnamon and Apple Breakfast Muffins

Cinnamon and Apple Breakfast Muffins

Cinnamon and Apple Breakfast Muffins

This recipe is from the Heart Foundation website.

Ingredients – Makes 6

  • 2 Cups plain flour, sifted (gluten free optional)
  • 1 Tablespoon baking powder
  • 1/2 cup all bran cereal*
  • 1 Teaspoon ground cinnamon
  • 1/4 Cup caster sugar
  • 2 eggs*
  • 11/4 Cups buttermilk*
  • 2 Tablespoon margarine spread, melted*
  • 2 Large unpeeled apples, grated
  • ½ Cup raisins


1. Preheat oven to 180°C °. Line a 6 x 3/4-cup capacity Texas muffin pan with large paper cases.

2. Sift the flour and baking powder together into a bowl. Stir in the bran, cinnamon and 1/4 cup caster sugar. Make a well in the centre. Whisk eggs, buttermilk and spread together then pour into the well. Stir gently until almost combined. Fold through the grated apple and raisins.

3. Spoon mixture into paper cases. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Stand in the pan for 5 minutes before lifting onto a wire rack. Serve warm.


Notes – Cinnamon and Apple Breakfast Muffins

These muffins can be made ahead and frozen for up to 2 weeks. Allow to thaw then warm in 160°C ° oven for 5 minutes before serving.

Make this meal healthier by using Tick approved ingredients.

*Products available with the Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick. Organic veggies, whilst pricey, are even better.

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