I have invited Myriam Perez from Bizcocho Pastries back to the blog today to give you step by step instructions on how to make some delicious Apple and Cinnamon breakfast muffins. These muffins look super tasty and perfect for this time of year. Myriam was last on the blog sharing her mouth-watering recipe for Cheese Scones.
Apple and Cinnamon Breakfast Muffins
- ¾ cup self-raising flour
- ¾ cup wholemeal plain flour
- ½ cup quinoa (or oats)
- 1 ½ tsp ground cinnamon
- ½ tsp salt
- 2 large eggs
- ½ cup plain yogurt
- 1 tsp vanilla extract
- ½ cup vegetable oil
- ½ cup caster sugar
- ½ cup soft brown sugar
- 1 tsp baking powder
- 3 apples
- 2 tbsp demerara sugar
- Makes 12 muffins
STEP 1) Preheat the oven to 190 C (electric) or 170 C (fan) and line a muffin tin with paper cases.
STEP 2) In a bowl, mix all the wet ingredients (yogurt, oil, eggs, vanilla extract) with the caster and soft brown sugars and whisk until smooth
STEP 3) Grate the apples and add to the batter.
STEP 4) Add the wholemeal flour, quinoa and cinnamon to the batter. Then sieve in the self-raising flour, baking powder and salt.
STEP 5) Fold all the ingredients until fully incorporated (do not over mix), and with an ice cream scoop pour the batter into the muffin cases.
STEP 6) Sprinkle the demerara sugar on top.
STEP 7) Bake for 10 minutes at 190 C (electric) or 170 C (fan), then lower the temperature to 170 C (electric) or 150 C (fan) and bake for further 20 minutes (for a total of 30 minutes) until the tops are golden.
The initial high temperature is very important as it makes the muffins rise quickly, giving them a nice dome shape rather than a flat top.
STEP 8) Transfer the freshly baked muffins to a wire rack, let them cool for 45 minutes and enjoy!
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