• Method

These muffins are great for breakfast, picnics or with a cuppa in the afternoon, and they’re lovely as a desert with custard too.

Heat the oven to 175/350/gas mark 4

Line muffin cases (12 large or 20 small) on a baking tray.

Measure all the dry ingredients, apart from the apple, together in a bowl.

In a jug, mix the wet ingredients together and then combine with dry mix, adding the apple in at the end. Mix well and then using a teaspoon pop into the lined muffins cases.

Scatter some porridge oats on the top before baking to decorate.

Bake in the oven for 20/25 minutes if using large muffins cases or 15 minutes for small muffin cases, then check to see if they are cooked – when they are they will be firm to the touch.

Leave for 5 minutes then serve warm or set aside to cool.

 

These delicious muffins are often served for breakfast at the wonderful Glenegedale House, a multi award-winning five star guest house situated midway between Bowmore and Port Ellen on Islay, with breathtaking views over the Mull of Oa and out onto the Atlantic.

The four bedroomed guest house is run by husband and wife team Graeme and Emma Clark who both share a passion for baking, so much so that the Observer Food Monthly named them Baker of the Year in 2017 alongside Nigel Slater.

Emma and Graeme bake muffins for their guests most mornings, and these oaty apple muffins are a real favourite. Glenegedale’s other speciality is freshly made Scottish porridge, served with Laphroaig or one of the other excellent Scotch whiskies that Islay is famed for.

Visit Glenegedale House

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