Preheat oven to 350 degrees F. Grease 12 muffin tins. Or in this case square individual cake tins. I recommend you line the bottom of the pan with parchment paper and grease that as well.
In a medium sized bowl sift together the flour, baking powder and salt. Set aside.
In a small bowl combine the brown sugar and oats. Stir and set aside.
In a large mixing bowl cream the butter and sugar. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter. Mix in the vanilla extract.
Next, add half the flour and stir in gently. Then add all the milk and mix in the remaining flour. **reserve two tablespoons of the flour to coat the fruit**
Coat the berries and apples in the remaining flours. Gently fold into batter.
Evenly pour the batter into greased muffins tins. Top with the oat and brown sugar mixture.
Bake for approximately 15-18 minutes. Insert a toothpick in the center and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. This can be served straight away. Will keep up to 3 days in an airtight container in the fridge.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Strawberry & Apple Muffins Recipe
Amount Per Serving (1 muffin)
Calories 223Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 52mg17%
Sodium 169mg7%
Potassium 90mg3%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 19g21%
Protein 3g6%
Vitamin A 314IU6%
Vitamin C 6mg7%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.