350g Self-Raising Flour
1 tspn Bicarbonate of Soda
50g Dried Cranberries, chopped
2 tspn Ground Cinnamon
plus 1/2 tspn for the topping
1 Red Skinned Apple, finely diced
150g Clarks Maple Syrup
plus 1 tspn for the topping
100g Unsweetened Apple Puree
3 tbspn Sunflower Oil
2 Medium Eggs
6 tbspn Semi-Skimmed Milk
2 tbspn Porridge Oats
25g Pistachio Nuts
TIP: REPLACE CHOPPED APPLE WITH PEAR OR ANY SEASONAL FRUIT.
Heat the oven to Gas Mark 5/190°C/170°C fan. Line a muffin tin with paper or silicon cases.
Sift the flour and bicarbonate of soda into a large bowl. Stir in the cranberries, cinnamon and all but 2tbsp of the apple. In a jug, whisk the maple syrup, apple puree, oil, eggs and milk. Pour into the bowl of dry ingredients and mix quickly until just combined – do not overmix.
Using an ice cream scoop, spoon the mixture into the muffin cases. Mix together the pistachios and remaining cinnamon, apple and maple syrup and scatter a little over each muffin.
Bake for 15-18 mins until just springy to the touch. Remove from the oven, cool for a few mins then transfer to a wire rack to cool completely.