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Raspberry Apple Muffins


  • 250 g plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • 1 large dessert apples
  • 4 tablespoons clear honey
  • 1 lemon finely grated zest
  • 1 large egg lightly beaten
  • 200 ml nonfat milk
  • 2 tablespoons canola oil
  • 150 g raspberries frozen are ok
  • Sugar about a table spoon


  • Preheat the oven to 180°C Lightly oil a non-stick muffin tray.
  • Sift the flour, baking powder, baking soda and salt 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, oil and milk until the batter is just mixed but still a little lumpy.
  • Toss the frozen raspberries in the sugar (fresh ones can go straight in) then quickly fold them in to the batter.
  • Spoon into the muffin tins, filling each to the top as these don't rise too much.
  • Bake for 20 minutes until a thin knife inserted into them comes out clean.
  • Let cool in the tin for 10 minutes, then on a wire rack. Enjoy!
Keyword apple, muffins, Raspberry
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