Apple & Cinnamon Muffins

These are a variation of a Cranberry Muffin I regularly make and are particulary good, warm at breakfast. Our holiday guests love them!

225g plain flour (I sometimes do 1/2 wholemeal)
2 tsp baking powder
pinch of salt
50g of castor/soft brown sugar
4 tbsp unsalted butter melted
2 beaten eggs
1 eating apple, peeled & chopped
200ml milk
some demerara sugar & cinnamon
Prepare a 12x muffin tray with muffin cases and pre heat the oven to 200c/gas6. Sieve the flour, baking powder and salt into a large bowl. Measure the milk into a jug and then beat in the eggs and add the melted butter. Pour the liquid mixture into the dry ingredients and mix gently. Don’t worry if it looks a little lumpy and stir in the apple pieces. Divide the mixture into the muffin cases and sprinkle each with the demerara and cinnamon to taste. Bake for 20 mintues until lightly brown and springy. These will keep for a good couple of days in an air tight container.