In pursuit of the perfect muffin - apple, rolled oats and raisins

I was casting about for ideas for a recipe for this week when my friend Christine Saxena requested my recipe for apple raisin muffins. Coffee and a freshly baked muffin is my idea of heaven but all too often you find that commercially prepared ones (even if they're sold as "freshly baked" - where in my Starbucks?) are just too much like dry fairycakes. Not the idea at all. No, to me the perfect muffin is fresh, moist and still warm and not at all cakey. Personally I like something "healthy breakfasty" in them - fruit /oats / seeds etc. I'm a real fan of American breakfasts where anything with oats or fruit in it is considered healthy and wholesome and good for you, even if it is covered in maple syrup and pecans (like lovely heavenly home-made granola) or filled with sugar (banana and honey loaf anyone?) with salty butter an optional and delectable extra. Hmmmm. I'm under no illusions about the calorific content of breakfasts like this but still, for a brief moment, you can lull yourself into the illusion that something so delicious is also good for you. And what bliss that moment is. Anyway - I digress. Muffins then. I often make them for breakfast and although this makes me sound like a nauseatingly perfect housewife it really is very little effort and the rewards (see above) are so great. This recipe is one of my favourites - I think the yoghurt and the finely grated apple distributed throughout the whole muffin make it really moist and clean-tasting. Try it!

Preheat oven to Gas Mark 5 / 190 C

In a large bowl add and combine with a fork:

175 g plain flour
115 g wholemeal plain flour
60 g rolled or quick oats (no instant oats!)
1 tbsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg

In a medium bowl add and combine with a wire whisk

2 large eggs, lightly beaten
120 ml milk
120 ml plain natural yoghurt
115 g melted butter
115 g dark brown sugar
85 g raisins
1 medium to large apple, peeled, cored and grated

Gradually fold wet ingredients into dry ingredients with a spatula or wooden spoon. Do NOT overmix - just do it gently until it's just combined. Spoon the batter into muffin tins lined with paper liners, fill to the top of each cup. If you like you can sprinkle a bit of brown sugar on top of each muffin (I do..). Bake for 18-24 minutes or until the tops spring back when gently touched. Do NOT overbake. Allow to stand for one to two minutes in their tin and then transfer them to a wire rack to cool down.

Bon Appetit!