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Apple and Sultana Muffins

Sultanas are simply golden raisins, and they play a delightful part in this delicious muffin. Fruity and moist, these little breads are not too sweet, letting the cozy flavors of apple and cinnamon really shine through. Fantastic warmed with a bit of butter for breakfast, packed into a school lunchbox, or enjoyed with an afternoon cup of tea.

Apple and Sultana Muffins

7 oz. self-rising flour (¾ cup plus 2 tbs.)
2 oz. whole wheat flour (scant ½ cup)
4 oz. golden caster sugar (¾ cup)
1 tsp. baking powder
1 tsp. cinnamon
2 eggs
½ cup semi-skimmed (low-fat) milk
4 tbs. vegetable oil
2 apples, coarsely grated
¾ cup sultanas

Heat the oven to 350°F and line 12 muffin tin cups with cases.

In a large bowl, combine the flours, sugar, baking powder, and cinnamon. In a smaller bowl, mix the eggs with the milk and oil. Pour the wet ingredients into the dry ingredients, barely blending, then stir in the apples and sultanas. Divide the batter between the muffin tins. Bake for 25 minutes, or until a tester comes out clean. Cool in the tin for 5 minutes, then remove the muffins to a wire rack.

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