Makes 12 | Time: 55 mins
Ingredients:
2 tsp cinnamon or ginger
2 small eating apples cored and diced
100g sultanas
1 tbsp soft brown sugar for apples
pinch of soft brown sugar for sprinkling on muffins before placing in oven
2 drops vanilla extract
Basic muffin mix:
2 medium eggs
125ml vegetable oil
250ml semi-skimmed milk or thin plain yogurt
175g golden caster sugar or soft light brown sugar
400g self-raising flour (or same quantity plain flour and 3 tsp baking powder)
Method:
Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases.
In a small sauce pan place sultanas and apple with a tablespoon of water, cinnamon/ginger and 1 tablespoon of soft brown sugar bring to a simmer about 5 min then leave to cool.
In a large bowl beat the eggs lightly with a handheld electric mixer for 1 min or low setting on a standard mixer. Add the oil and milk /yoghurt and beat until just combined then add the sugar and whisk until you have a smooth batter. Sift in the flour and salt (and baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough. Stir in apple and dried fruit mix.
Fill muffin cases two-thirds full and bake for 20-25 mins (a little longer if making the larger size) until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1if small-2if xl shelf, swap the shelves around after 15 mins of cooking. Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.