There is nothing I love more on a Sunday afternoon, is a cup of green tea and a little treat. This week it has to be a raspberry and apple muffin. Filling and satisfying, these guys tick the boxes!


3 large baking apples, peeled and cored
450ml water
1 ½ tsp allspice
300g wholewheat flour
1tsp baking powder
3tbsp caster sugar
85g raspberries


– Preheat the oven at 200 degrees and place muffin cases into yourmuffin tray.

– Thinly slice 2 apples and place in a saucepan with 6 tsp of water. Bring to the boil and reduce the heat.

– Then stir in ½ teaspoon of allspice, cover the pan and simmer, stir occasionally for 15-20 minutes or until the water    has been absorbed.

– Remove from heat and cool. Blend in a food processor until smooth. Stir in the remaining water and mix well.

– In a separate bowl sift the flour, baking powder, sugar and remaining allspice and stir. Then add the remaining chopped apple and raspberries and combine gently.

– Gently stir in the cooled apple/water mixture. Do not overstir the mixture –it is fine for it to be a little lumpy.

– Divide the muffin mixture into the muffin cases and bake for 25 minutes.

Finally, kickback and enjoy with a cup of green tea!