Makes 12
Preparation Time: 15 mins
Cooking Time:15 mins
What You’ll Need:
- 350g self-raising flour
- 1tsp bicarbonate of soda
- 50g dried cranberries, chopped
- 2tsp ground cinnamon, plus ½tsp for the topping
- 1 red skinned apple, finely diced
- 150g Clarks maple syrup, plus 1tsp for the topping
- 100g pure unsweetened apple puree
- 3tbsp sunflower oil
- 2 medium eggs
- 6tbsp semi-skimmed milk
- 2tbsp porridge oats
- 25g pistachio nuts
What To Do:
- Heat the oven to Gas Mark 5/190°C/170°C fan. Line a muffin tin with paper or silicon cases.
- Sift the flour and bicarbonate of soda into a large bowl. Stir in the cranberries, cinnamon and all but 2tbsp of the apple. In a jug, whisk the maple syrup, apple puree, oil, eggs and milk. Pour into the bowl of dry ingredients and mix quickly until just combined – do not overmix.
- Using an ice cream scoop, spoon the mixture into the muffin cases. Mix together the pistachios and remaining cinnamon, apple and maple syrup and scatter a little over each muffin.
- Bake for 15-18 mins until just springy to the touch. Remove from the oven, cool for a few mins then transfer to a wire rack to cool completely.
TIP: replace chopped apple with pear or any seasonal fruit.