Apple and raspberry muffins


This recipe is for apple and raspberry muffins, but once you master this basic recipe, you can substitute the fruit for all kinds of yummy things (makes approx 12).


  • 3 cups of plain flour
  • 1 tablespoon of cinnamon
  • 1 teaspoon of baking powder
  • A pinch of salt
  • 1 1/4 cups of vegetable oil
  • 3 eggs
  • 2 cups of sugar
  • 1 1/2 cups of stewed apple
  • 1/2 cup of raspberries
  • Butter or butter substitute for greasing


  1. Peel and core some ripe, red apples and cut into quarters. Put into a pot of boiling water with half a cup of sugar and 4-6 cloves. Simmer for 10-15 minutes until the fruit it very soft but doesn’t fall apart. Strain and put the apples into a bowl to cool. Chop them into small chunks. Chop raspberries too.
  2. Pre-heat oven to 200 degrees celsius and grease two muffin trays with Nuttelex or butter.
  3. In a large bowl, mix the flour, cinnamon, baking powder and salt. In another bowl beat the eggs and then add the oil and sugar. When combined, stir into the dry mixture.
  4. Gently fold in the apple and raspberries so they don’t break up too much. Then spoon the mixture into the muffin trays.
  5. Bake for 25-30 minutes and check they are cooked using a skewer.
  6. Place on wire racks to cool (otherwise they go soggy) or serve hot straight for the oven with butter.

These muffins will keep for up to a week in an airtight contained. Re-heat in the oven or microwave.

(These muffins are dairy-free, but fear not – the oil makes them really nice and fluffy inside and crunchy on the outside. Yums!)