Autumn Feast Muffins

Autumn Feast Muffins

These muffins use oats, apples and carrots, which are harvested in the autumn. They are juicy, fresh and great for a treat!


  • 1 large eating apple
  • 1 large carrot
  • 50g raisins
  • 200g self-raising flour
  • 50g porridge oats
  • 100g soft brown sugar
  • 1 x 5ml spoon bicarbonate of soda
  • 1 x 5ml spoon ground cinnamon
  • 85ml sunflower oil
  • 2 eggs
  • 200ml semi-skimmed milk
  • 50ml apple juice
  • 1 x 5ml spoon vanilla extract


  • 15g porridge oats
  • 15g Demerara sugar


  • Weighing scales
  • 12 hole muffin tin
  • Paper muffin case x 12
  • Chopping board
  • Sharp knife
  • Plate
  • Vegetable peeler
  • Grater
  • Measuring spoons
  • Mixing bowl
  • Measuring jug x 2
  • Fork
  • Metal spoon
  • Oven gloves
  • Pan stand
  • Wire rack


  • Preheat the oven to 200°C/180°C fan or gas mark 6.
  • Put the paper cases into the muffin tin.
  • Wash the apple and cut it into quarters. Remove the core and cut the quarters into 1cm cubes. Put
    the apple pieces onto a plate.
  • Wash the carrot and chop the ends off (top and tail). Peel and grate the carrot onto the plate.
  • Add the raisins.
  • Mix together the dry ingredients (flour, porridge oats, sugar, bicarbonate of soda and ground
    cinnamon) in a mixing bowl.
  • Place the oil in the measuring jug.
  • Beat the eggs separately in a second measuring jug and add to the oil.
  • Measure out the milk and apple juice. Add this to the oil and egg mixture.
  • Add the vanilla extract to the wet ingredients.
  • Add the chopped apple, grated carrot and raisins to the dry ingredients and mix well.
  • Pour the wet ingredients into the dry ingredients and stir until combined.
  • Spoon the mixture into the paper cases.
  • To make the topping, mix the Demerara sugar and porridge oats together and sprinkle onto the muffins.
  • Place the muffins into the preheated oven and cook for 16 minutes or until golden and springy
    when touched.

Top Tips

  • Always grate onto a flat surface, such as a plate or chopping board. It takes much less effort and is easier to clear up.
  • Something to try next time.
  • Replace the apple and raisins with a pear and 50g of dried cranberries.

The muffins will keep in an airtight tin for up to 2 days although best eaten straight away, but any leftover freshly baked muffins can be frozen for up to 1 month. Defrost fully before eating.

See Also
Cheese muffins in a mug
Cheese & Herb Muffins
Egg Muffin Recipe
Egg Muffins