Apple and Raisin Muffins

Enjoy these fruity muffins as a nutritious bite on the run or a mid-morning snack. They are even better spread with butter or cream cheese

 

Ingredients

 

60g Plain Flour

160g Wholewheat Flour

110g Dark Brown Soft Sugar

1 Teaspoon Bicarbonate of Soda

1/2 Teaspoon Baking Powder

1 Teaspoon Ground Cinnamon

1/2 Teaspoon of Allspice

Pinch of Salt

250ml Milk

3 Tablespoons Vegetable Oil

1 Egg

4 Tablespoons Honey

100g Raisins

1 Small Apple

1 Teaspoon Vanilla Extract

 

Preheat the oven to 200 degrees (Gas Mark 6)

 

Put the plain flour, wholewheat flour, sugar, bicarbonate of soda, Cinnamon, allspice and salt in a large mixing bowl and stir to combine.

 

Mix the milk, oil, egg and honey in a separate bowl and beat until well blended. Stir in half the raisins, apple and vanilla extract.

 

Pour the mixture into the flour mixture and mix to combine. Divide between paper cases lining a 9 or 12 hole muffin pan, filling them almost to the top. Sprinkle the remaining raisins on top of each muffin.

 

Bake in the preheated oven for 25-35 minutes, until puffed and just brown around the edges. Let cool before serving.

 

These muffins will keep for 2 - 3 days in an airtight container