Hearty, Wholesome, Chunky Apple-Cinnamon Muffins

When I come home from school, I always try to reach for a healthy, yummy and satisfying snack. These muffins are the perfect after-school treat but can really be eaten anytime of the day. They are just sweet enough with hints of cinnamon and nutmeg and fresh chunks of apple. They are made with a combination of flour and oats and have NO butter (but they do have oil, so it's kind of cheating!). 

Chunky Apple Cinnamon Muffins

Makes 12 Muffins

4 medium apples cut into 1 cm chunks (I used red, but green would work fine if you don't mind the tartness)

3/4 cup vegetable oil

3/4 cup castor sugar

4 medium eggs

1 1/2 cups plain flour

1 cup quick cooking oats

1/2 cup wholemeal flour

2 tsp ground cinnamon

1 tsp baking soda

1/3 cup apple juice or grated apples

a dash of nutmeg

Preheat oven to 175 °C. Get together all your ingredients.

Combine all your dry ingredients in a medium bowl. 

Whisk together the oil and the sugar and then beat in the eggs one at a time.

Fold the dry ingredients into the wet ingredients and stir in the chunks of apple.

Line a muffin tray and pour the batter into each muffin cup. Bake for 25 minutes or until a toothpick inserted comes out clean. Once every corner of your house smells like a wonderful blend of spices and apples, you'll know that they're nearly done.

Ta da! Of course, these taste best fresh out of the oven - with a slightly crispy top and warm and tender center - but feel free to store them in an airtight container either in the fridge or a cool place. The muffins will stay fresh for 4-5 days.