Apple breakfast muffins

Method

1. Heat the oven to 220C/200 fan
2. Grate the apple and leave to one side
3. In a large bowl beat the eggs
4. Add the oil, sugar and milk. Stirring briefly with a wooden spoon
5. Add all of the other ingredients and again stir briefly so not to over mix
6. If the mixture is too runny then add more flour. Don't worry about the mixture being lumpy
7. Spoon into the muffin cases straight away, filling the muffin cases almost to the top, or if your prefer let the mix rest for an our before baking to allow for the gluten to build up
8. Turn the oven up to220 C/200 fan for the first 8-9 minutes to allow for the outside of the muffin to harden and a rise to occur
9. Then turn the oven down to 200 C/180 fan for the remainder (about 15-20 minutes)
10. Cool in the baking tray for 1-2 minutes and sprinkle with Demerara sugar before leaving to cool on a wire rack

Tip

When making muffins all the chilled ingredients must be at room temperature before mixing otherwise the rise won't occur. The mixture should also be spoonable and not too runny. Additionally it's important that the muffins are baked at the top or centre of the oven where the heat is greatest. Filling the muffins almost to the top will also enable the muffins to rise in a dome shape