Squash, oat, blackberry and apple muffins

MGB countryside online article_80718

Slow down and savour the comforting and reassuring hug of warm, freshly baked muffins. A great way to look after yourself and others. Grab for breakfast on the go, make a mug of tea and give yourself permission to have a moment of calm, or pack them for friends or children so they have a bit of nourishing home-baked love with them in their day.

Makes 12


  • 140g soft brown sugar
  • 20g honey
  • 100g oats, or muesli
  • 170g self-raising flour (or self-raising wholemeal)
  • 1 tsp of bicarbonate of soda
  • 2 eggs
  • 200ml milk
  • 80g butter, melted
  • ½ an eating apple, cored and finely chopped
  • 100g grated pumpkin or butternut squash
  • 100g blackberries

For the topping:

  • 20g oats
  • 2 tsp of demerara sugar


  1. Preheat the oven to 170 degrees and line a 12-hole muffin tray with paper cases or squares of non-stick baking paper.
  2. Put all the ingredients into a mixing bowl – except the blackberries – and stir together with a wooden spoon.
  3. Stir gently until you have a creamy mixture.
  4. Spoon the mixture into the prepared muffin cases, filling each one about half full, add some blackberries and then spoon the remaining mixture on top.
  5. Sprinkle with some demerara sugar and a few oats.
  6. Bake in the preheated oven for about 30 minutes, or until golden and springy to the touch.
  7. Grab your mug of tea, put your feet up and enjoy!

Miranda Gore Browne is a food writer, home-baking expert and finalist on the first series of The Great British Bake Off. Follow her on TwitterFacebook, and Instagram

Related categories: Cakes and bakes Fruit

Last edited: 22 September 2021 at 11:39

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