Loaded with grated apple, pecans, and plenty of cinnamon, these crumble-topped muffins are equally as tasty for breakfast as ...

Use a tablespoon or something similar to divide the mixture between the muffin holes. Top each one with roughly 3 thin slices of apple. Bake for about 16-18 minutes, or until the cakes are risen, ...

These muffins can be made fresh for breakfast (or brunch), or the night before as they keep for up to three days in a cake tin. Each serving provides 190 kcal, 5g protein, 33g carbohydrates (of ...

It’s apple season and there is nothing I like better than eating a crisp, sweet apple picked from the tree. We have an old apple tree that should be cut down, but this year it produced some ...

Line 12 muffin tins with paper cases. In a large bowl, mix together the oil, brown sugar, egg, buttermilk and vanilla. Fold in the rhubarb, apple, walnuts, baking powder, flour and oat bran ...

Mix well. 2. Add brown sugar, carrot, apple, dry fruits, flax seed, raisins, milk, oil, vanilla essence and egg. Fold the mixture well. 3. Grease muffin tray. Fill prepared muffin cups 2/3 full with ...

Preheat your oven to 180°C and pop 12 bun cases into a 12-hole muffin tin. Mix the yoghurt, olive oil, eggs, apple purée, banana, vanilla, and honey together. In another bowl, mix the flours ...

Use a tablespoon or something similar to divide the mixture between the muffin holes. Top each one with roughly 3 thin slices of apple. Bake for about 16-18 minutes, or until the cakes are risen ...

Mix gently until combined. Remove the mixture from the mixer and fold through the grated and diced apple. Fill the muffin cases with the mixture and bake for around 14 minutes. Cool for a few ...

Last week my local café had bran muffins in their food cabinet. I was delighted to see they are back in vogue. Well if not, they should be! There has also been some chat lately about a real ...