These oaty little BerryWorld chia and blueberry muffins are perfect for breakfast on the go, or something healthy to snack on in the day. Make a load on a Sunday evening before your working week.
Ingredients (serves 10)
100g apple, coarsely grated, including the skin
1 tsp ground cinnamon
Zest of 1 lemon,
3 tbsp chia seeds
75ml vegetable oil
2 tbsp milk
2 eggs, beaten
120g blueberries
120g soft brown sugar
120g self-raising flour
1 tsp baking powder
1 tbsp rolled oats
Method
Heat the oven to 160ºC/gas mark and line a muffin tin with 10 cases. In a bowl combine the grated apple, cinnamon, lemon zest, chia seeds, oil, milk and eggs, mix well then stir in the blueberries and set aside for the chia seeds to expand, it will take five minutes.
In a separate large bowl mix together the sugar, flour and baking powder, making sure there are no lumps. Tip in the wet mixture and mix together quickly.
Divide the mixture between the cake cases and scatter a few oats over each one. Bake in the oven for 25 to 28 minutes until well risen and they spring back when you gently press the centre.
Recipe courtesy of BerryWorld
