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.