Sweet apple, warm cinnamon, porridge oats and even a sneaky carrot all combine to make these deliciously seasonal Autumn Muffins – perfect for breakfast, dessert or a special treat.
I’ve been looking for a good muffin recipe for ages. So I was really impressed with these Autumn Muffins – one, for cramming in apple, carrot, raisins and porridge oats, and two for just being really delicious, so much so that my kids ate these without batting an eyelid at all the hidden ingredients. (If you’re in a hurry you can go straight to the recipe here.)
Perhaps the deciding factor for me in choosing this recipe was that it’s been created by The Children’s Food Trust, a national charity dedicated to making sure every child eats well, in association with Tesco’s Eat Happy Project. Unlike the sugar and fat-laden shop-bought ones, these are muffins you needn’t feel too bad about your children eating every once in a while.
I’ve raved about the Eat Happy Project many times on this blog before because I love the ethos of getting kids closer to food by growing it, learning about it and ultimately cooking it. This is an easy recipe for your children to get to grips with and they’ll pick up some really useful skills along the way.
Getting kids involved in the kitchen is more important now than ever. The latest research from the Eat Happy Project reveals that many children are growing up without even basic cooking skills. Less than half of children surveyed had cut food with a knife, a third had never chopped a vegetable and 75% of children had never boiled an egg. Conversely, 90% of children whose parents teach them to cook say they enjoy it.
So, my nine-year old daughter had a go at making these muffins from start to finish. Skills she learned and used included: weighing ingredients, coring and chopping an apple, peeling and grating a carrot, cracking eggs and mixing all the ingredients together. Yes, she needed Mum helping out with some of the trickier bits but she was determined to do most of it herself. What was really lovely was how capable she was and how proud she felt of her own achievements.
The recipe is very easy to follow. Our apple chunks were slightly larger than the 1cm advised (alright, they were ginormous) and our batter did look quite runny so I wasn’t sure what was going to come out of the oven. In the end 16 minutes to bake was slightly optimistic – ours took about 20 to 25 to be cooked all the way through. I suggest you test with a wooden skewer after the 16 minutes is up and then pop back in the oven if they need more time.
We also had an ever so slight finger-grating incident (wince). Note to self: watch the skills video on how to grate safely first next time (see below in the More Information section).
Minor emergency aside, watching my daughter navigate her way round a vegetable peeler made me realise that, as stressful and inconvenient as it may be sometimes, having your kids cook teaches them skills they’ll use throughout their life. Higher education and living independently may be some years off yet but I don’t want my kids going into the world as unprepared as I was. My early culinary disasters included burning boil in the bag curry!
The proof of the muffin was, of course, in the eating – these were, according to everyone in the family, delicious. They received an 8/10 – only missing top marks because my daughter suddenly decided she isn’t a huge raisin fan. Next time I’ll leave the raisins out of some of the batter.
- 1 large eating apple
- 1 large carrot
- 50g raisins
- 200g self-raising flour
- 50g porridge oats
- 85ml sunflower oil
- 2 eggs
- 200ml semi-skimmed milk
- 50ml apple juice
- 1 x 5ml spoon vanilla extract
- 100g soft brown sugar
- 1 x 5ml spoon bicarbonate of soda
- 1 x 5ml spoon cinnamon
- 15g porridge oats
- 15g Demerara sugar
- Preheat the oven to 200C/400F/Gas Mark 6.
- Put the paper cases into the tin.
- Wash the apple, remove the core and cut into 1cm cubes.
- Wash the carrot, chop the ends off, peel and grate it.
- Mix the apple, carrots and raisins together.
- Mix the flour, porridge, oats, sugar, bicarbonate of soda and ground cinnamon in a bowl.
- Place the oil in the measuring jug.
- Beat the eggs in a second jug and add to the oil.
- Add the milk and apple juice to the oil and egg mix.
- Add the vanilla extract to the wet ingredients.
- Add the chopped apple, grated carrot and raisins to the dry ingredients and mix.
- Pour the wet ingredients into the dry ingredients. Stir until combined.
- Spoon the mixture into the paper cases.
- Mix the Demerara sugar and porridge oats and sprinkle over the muffins.
- Bake for 16 minutes or until golden.
Allergy advice: contains Egg, milk, oats (gluten) and wheat (gluten)
More information about this recipe: