Healthier Apple and Raisin Muffins
Tender pieces of apple, banana and succulent raisins make these spicy muffins taste sweet, although added sugar is kept to a minimum. Great for packed lunches and they also freeze beautifully.
- 1 very ripe medium banana (about 100g peeled weight)
- 225 ml semi-skimmed milk
- 3 tbsp sunflower oil
- 2 large eggs, beaten
- 2 small eating apples
- 275 g self-raising flour
- 1 tsp ground mixed spice
- 3 tbsp soft light brown sugar
- 1 tsp bicarbonate of soda
- 40 g raisins or sultanas
- Preheat the oven to 210℃/Fan 190℃/Gas 6½. Line a 12-hole deep muffin tin with non-stick muffin cases or folded squares of baking parchment.
- Mash the banana with a fork until almost smooth and stir in the milk, oil and beaten eggs. Peel, quarter and core the apples and cut them into small chunks.
- Put the flour, spice, sugar and bicarbonate of soda in a large bowl and stir until thoroughly mixed. Make a well in the centre. Pour the banana mixture onto the flour and mix until lightly combined. Stir in the apples and raisins.
- Divide the batter between the muffin cases and bake for 18-20 minutes or until well risen and firm. Serve warm or leave to cool on a wire rack. Store in an airtight container and eat within 2 days. Reheat for a few seconds in a microwave oven if you like, but not for too long or the muffins will toughen.
Freeze the cooked and cooled muffins in a large freezer bag for up to 1 month. Defrost at room temperature for about an hour and heat for a few seconds in the microwave or for 5 minutes on a baking tray in a moderate oven before serving. Tip: If using bought muffin cases, you’ll find that straight tulip-shaped cases will peel off more easily.