Apple and Raspberry Muffins

• 2 cups plain flour
• 2 tsp baking powder and 1/4 tsp bicarbonate of soda
• 1/2 cup soft light brown sugar
• 1 large or 2 small eating apples, peeled, cored and chopped or grated
• 1 cup fresh raspberries or other soft fruit
• 2 eggs
• 1/2 cup milk
• 50g unsalted butter (melted)

Preheat the oven to 200C°. Line a muffin tin with paper muffin cases.

In a large bowl mix all the dry ingredients together.
Beat the milk and egg together lightly, add the melted butter and then add the apples and raspberries.
Mix gently into the dried ingredients until just combined (the mixture will look lumpy, but that's OK!)

Spoon the mixture into the cake cases
Bake for 10-12 minutes until golden, well risen and firm to touch. Remove from the oven and cool in the tray for 5 minutes then remove from the tray and leave to thoroughly cool on a wire rack.