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.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
- 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.