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Line a 12-hole muffin tin with muffin liners and heat the oven to 195C (175C fan)/385F/gas mark 5½.
Put the flour, 80g of the seeds, 50g of the oats, and all the raisins, bicarb, mixed spice and salt in a large bowl and mix well.
In a large jug, whisk the eggs, cottage cheese, sugar and 100ml of the oil.
Pour the wet ingredients into the flour bowl, add the grated apple and mix to combine.
Next, make the topping. Put the remaining 15g oats, the extra tablespoon each of oil and demerara sugar, and remaining 20g of the mixed seeds in a small bowl and stir to combine.
Distribute the batter between the 12 cases, then sprinkle a teaspoon of the topping over each one.
Bake for 25-30 minutes, until a skewer inserted into the centre of one muffin comes out clean.
Remove and leave to cool in the tin before eating.