Raspberry Apple Muffins

• 250 g plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt
• 1 large dessert apples
• 4 tablespoons clear honey
• 1 lemon, finely grated zest
• 1 large egg, lightly beaten
• 200 ml nonfat milk
• 2 tablespoons canola oil
• 150 g raspberries (frozen are ok)
• sugar

1. Preheat the oven to 180u0b0C Lightly oil a non-stick muffin tray.
2. Sift the flour, baking powder, baking soda and salt into a large bowl.
3. Roughly grate the apple, with its skin but without its core, into the bowl.
4. Mix it in with the honey and lemon zest.
5. Roughly stir in the egg, oil and milk until the batter is just mixed but still a little lumpy.
6. Toss the frozen raspberries in the sugar (fresh ones can go straight in) then quickly fold them in to the batter.
7. Spoon into the muffin tins, filling each to the top as these don't rise too much.
8. Bake for 20 minutes until a thin knife inserted into them comes out clean.
9. Let cool in the tin for 10 minutes, then on a wire rack. Enjoy!

flour, baking powder, baking soda, salt, dessert apples, clear honey, lemon, egg, nonfat milk, canola oil, raspberries, sugar

Taken from www.food.com/recipe/raspberry-apple-muffins-128268 (may not work)