Spiced Apple and Raisin Muffins

These muffins are perfect for a lazy Sunday morning. They are ready in 20 minutes, packed full of juicy sweet apples and lovely still warm from the oven.

If you have any muffins left over, they are also great for lunch boxes or a quick weekday breakfast on the move. Made in part with wholemeal flour they will keep you full throughout the day.

They will keep in an airtight container for 2 - 3 days.

Ingredients

100g plain flour

100g wholemeal flour

1 tsp baking powder

3/4 tsp bicarbonate of soda

1 1/2 tsp mixed spice

1/2 tsp salt

175ml vegetable oil

75g light brown sugar

2 eggs

225g grated eating apple

100g raisins

Method

Makes 9 medium sized muffins

You will need a muffin tin and paper muffin cases

Pre-heat the oven to 200c/180c fan/Gas Mark 6

Mix together the flours, baking powder, bicarbonate of soda, spice and salt in a bowl.

In a separate bowl, lightly beat the eggs and then mix in the sugar and oil until they are completely combined.

Peel the apples, grate them and add them to the bowl along with the raisins. Stir the mixture to bring everything together.

Finally, fold in the dry ingredients mixture and gently stir until there are no dry lumps of flour left.

Put the muffin cases in the muffin tin and divide the mixture between them.

Place the muffin tin in the centre of the oven and bake for 20 minutes, turning half way through.

When they are cool enough to handle, put the muffins on a cooling rack for 10 minutes before eating.