Apple and cinnamon wholemeal muffins

This recipe developed out of a desire for afternoon tea and a need to use up the growing collection of barely eaten apples (courtesy of a toddler whose eyes are often bigger than his stomach) in my fridge. These muffins are substantial, full of fibre and low in sugar and fat. Fortunately, they are also tasty and I love the way they fill my house with the tantalising fragrance of apple and cinnamon as they bake.

Apple and cinnamon wholemeal muffins

Makes 12  

3/4 cup rolled oats

400ml skim milk

2 cups wholemeal plain flour

5 teaspoons baking powder

1 teaspoon ground cinnamon

1/3 cup brown sugar, firmly packed

1 egg

2 tablespoons honey

2 or 3 apples, cored and finely diced (skin on) - enough to make 1 and 1/2 to 2 cups

Combine oats and skim milk in a small bowl. Leave to soak for 30 minutes.

Preheat oven to 180 degrees Celsius. Lightly grease a non-stick 12-hole muffin tin with butter or oil.

Meanwhile, sift flour, baking powder and cinnamon into a large bowl. Add brown sugar and stir well to combine. Make a well in the centre for the wet ingredients.

Add egg and honey to with the soaked oats mixture. Beat lightly with a fork to combine. Pour into the dry ingredients and, using a spatula, fold gently together until just incorporated (do not over mix or the batter will become tough). Gently fold in diced apple. Spoon mixture evenly into muffin tin.

Bake for approximately 25 minutes. Allow to cool for a few minutes before gently loosening muffins from the tin.