Apple & Raisin Muffins
How to Make It
Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tray with large muffin cases.
Place the honey into a small non-stick saucepan over a medium heat and heat for 2Ð3 minutes or until it turns a dark golden-brown and just begins to smoke.
Stir in the apples and spices and cook for 3Ð4 minutes or until slightly softened. Remove from the heat and set aside to cool.
Beat together the eggs sesame oil and milk in a bowl. Mix in the mashed bananas.
In a large bowl stir together the flour sweetener bicarbonate of soda and raisins. Make a well in the middle and pour in the egg mixture. Stir in the apples and any liquid from the pan. Spoon into the muffin cases.
Mix together the oats and sugar and sprinkle on top of each muffin.
Bake for 20 minutes or until a skewer pressed into the centre comes out clean. Cool on a wire rack and eat warm or keep in a airtight container for up to 3 days and warm for 5 minutes at 200C/180C Fan/Gas 6.*Serves 12
- 3 tbsp runny honey
- 2 medium apples peeled and diced
- 1 tsp Chinese five-spice powder
- 1 tsp ground mixed spice
- 2 large free-range eggs beaten
- 3 tbsp oil
- 200ml semi-skimmed milk
- 2 small bananas mashed
- 300g self-raising flour
- 2Ð3 tsp granulated sweetener
- 1 tsp bicarbonate of soda
- 40g raisins
- 1 tbsp rolled oats
- 1 tbsp light brown sugar