Raspberry Apple Muffins

Directions

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