Why not whip up a batch of these muffins over the weekend and if they’re not polished off by Sunday evening, they will be great for breakfast on Monday.

You will need:

(Makes 12)
150g self raising
100g whole spelt flour
60g light brown sugar
80g raisins
1 teaspoon of baking powder
1 teaspoon of cinnamon powder
2 eggs
125ml milk (or a non dairy alternative, such as almond milk)
4 tablespoons of rapeseed oil
2 apples grated
1 apple, cubed

Preheat the oven to 180C
Line a muffin tray with 12 muffin cases
Combine the dried ingredients in a bowl
Whisk the eggs in another bowl and combine with the milk, grated apple and oil
Pour the wet ingredients into the dried and mix well
Scoop into the cases and top with the cubed apples chunks
Bake for 25 minutes, leave to cool and enjoy!


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