Raspberry Apple Muffins
Ingredients
Instructions
- 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!
Nutrition & Diet Analysis (per serving)
587
kcal
29% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).