Muffins

Ingredients:

* 8oz (about 225g - I think!) white self raising flour
* 8oz wholemeal flour
* 1 tsp baking powder
* 2 whole eggs (medium size)
* 2oz (60g) caster sugar
* 6oz (170g) stewed apple
* 2oz (60ml) semi skimmed milk
* 1 tsp ground cinnamon

Method:

1. Pre heat the oven to 180oC for about 20 minutes. Take a muffin tin or deepish bun tin and line with cake papers.
2. Mix together all the dry ingredients in a bowl making sure to combine everything thoroughly.
3. In another larger bowl mix all the liquid ingredients well. (I like to make the stewed apple myself by simply cooking a few cored apples in the microwave with a little water and sugar and then mashing them up. If you wish you can use tinned apples or jars of apple sauce, just take care they do have too much sugar in them).
4. Now comes the fun bit: pour the dry ingredients over the fluid ones and fold in carefully using a wooden spoon. Now you don’t want to over mix things just fold away until there is no dry flour. The mixture does not need to be super smooth.
5. At this stage you can a handful of raisins if you wish - though this will add to the calories.
6. Bake the muffins on the middle shelf of the oven for 25 minutes. Do the ‘clean knife’ test to check if they are done, if not cover the muffins with foil and bake for another 5 minutes or so.
7. Allow the muffins to cool and then store (will freeze well), after eating one of course - you need to check they are edible!