apple and blueberry muffins

150g wholemeal flour

100ml milk

30ml olive oil

2 eggs

50g greek yoghurt 

2 apples, cored and grated 

1 tsp honey

36 blueberries

• Preheat oven on gas mark 4.
• Add paper cases to a twelve hole muffin tin.
• Measure flour into a mixing bowl and make a well in the centre. 
• Into a jug add milk, olive oil and eggs. Beat lightly. 
• Pour the mixture into the well in flour. Stir through. 
• Add yoghurt, grated apple and honey. Stir through. 
• Divide the mixture into the paper cases.
• Add three blueberries to each, push into the batter mix.
• Bake in the oven for 30 minutes, until golden. 
• Remove from the oven and leave to stand for a few minutes, then remove from tin to cool completely on a wire rack.

Will keep for 3 days in an airtight container.