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    Raspberry Apple Muffins

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    Raspberry Apple Muffins

    Makes: 10 muffins


    • 250g plain flour
    • 2 teaspoons baking powder
    • ½ teaspoon bicarbonate of soda
    • Pinch of salt
    • Pinch of freshly grated nutmeg
    • 1 large dessert apple
    • 4 tablespoons clear honey
    • 1 lemon, finely grated
    • 1 large egg, lightly beaten
    • 200ml buttermilk
    • 115g frozen raspberries
    • 15g caster sugar


    1. Preheat the oven to 180°C/gas 4. Lightly oil a non-stick muffin tray.
    2. Sift the flour, baking powder, bicarbonate of soda, salt and nutmeg into a large bowl. Roughly grate the apple, with its skin but without its core, into the bowl. Mix it in with the honey and lemon zest. Roughly stir in the egg and buttermilk until the batter is just mixed but still a little lumpy. Toss the frozen raspberries in the sugar then quickly fold them in.
    3. Spoon into the muffin tins, filling each to the top. Bake for 20 minutes until a thin knife inserted into them comes out clean. Serve immediately.

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