Apple muffins

125g self-raising flour

50g wholemeal flour

15ml spoon (level) baking powder

5ml spoon ground cinnamon

75g golden granulated sugar

100g oats

2 apples

2 medium eggs

200ml semi-skimmed milk

75g butter or soft baking spread

2 large ripe bananas

½x 5ml spoon demerara sugar

Measuring scales, sieve, measuring spoons, small vegetable knife, chopping board, small jug, paper muffin cases, spatula, oven, timer.

1. Heat the oven to 200°C/gas mark 6. Place deep paper cases in a muffin tin.
2. Sift the flours, baking powder and cinnamon into a bowl. Add the sugar and oats, reserving 15ml spoon of oats.
3. Peel, core and chop the apples and add to the dry ingredients and mix.
4. Beat the eggs and milk together in a small jug (wet ingredients).
5. Peel, chop and mash the banana and add to the wet ingredients.
6. Gently melt the fat in a saucepan or the microwave and add to the wet ingredients.
7. Pour the combined wet ingredients into the bowl of dry ingredients.
8. Fold together until combined. Do not over mix or the muffins will be 'heavy'.
9. Spoon the mixture into the paper cases.
10. Mix the demerara sugar with the reserved oats and sprinkle over each muffin.
11. Bake in the oven for 15–20 minutes, until golden and firm.

• Replace the apples with blueberries, walnuts or cranberries and make a different muffin every day.

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