Apple and raisin muffins recipe
 These muffins can be made fresh for breakfast (or brunch), or the night before as they keep for up to three days in a cake tin. Each serving provides 190 kcal, 5g protein, 33g carbohydrates (of which 13g sugars), 5g fat (of which 1g saturates), 1.5g fibre and 0.5g salt. 3 tbsp runny honey2 medium Braeburn apples, peeled and diced1 tsp Chinese five-spice powder1 tsp ground mixed spice2 large free-range eggs, beaten3 tbsp toasted sesame oil200ml/7fl oz semi-skimmed milk2 small bananas, mashed300g/10½oz self-raising flour2–3 tsp granulated sweetener1 tsp bicarbonate of soda40g/1½oz raisins1 tbsp rolled oats1 tbsp light brown sugar 3 tbsp runny honey 2 medium Braeburn apples, peeled and diced 1 tsp Chinese five-spice powder 1 tsp ground mixed spice 2 large free-range eggs, beaten 3 tbsp toasted sesame oil 200ml/7fl oz semi-skimmed milk 2 small bananas, mashed 300g/10½oz self-raising flour 2–3 tsp granulated sweetener 1 tsp bicarbonate of soda 40g/1½oz raisins 1 tbsp rolled oats 1 tbsp light brown sugar Method Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tray with large muffin cases.Place the honey into a small non-stick saucepan over a medium heat and heat for 2–3 minutes or until it turns a dark golden-brown and just begins to smoke. Stir in the apples and spices and cook for 3–4 minutes, or until slightly softened. Remove from the heat and set aside to cool.Beat together the eggs, sesame oil and milk in a bowl. Mix in the mashed bananas.In a large bowl, stir together the flour, sweetener, bicarbonate of soda and raisins. Make a well in the middle and pour in the egg mixture. Stir in the apples and any liquid from the pan. Spoon into the muffin cases. Mix together the oats and sugar and sprinkle on top of each muffin.Bake for 20 minutes or until a skewer pressed into the centre comes out clean. Cool on a wire rack and eat warm or keep in a airtight container for up to 3 days and warm for 5 minutes at 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tray with large muffin cases. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tray with large muffin cases. Place the honey into a small non-stick saucepan over a medium heat and heat for 2–3 minutes or until it turns a dark golden-brown and just begins to smoke. Place the honey into a small non-stick saucepan over a medium heat and heat for 2–3 minutes or until it turns a dark golden-brown and just begins to smoke. Stir in the apples and spices and cook for 3–4 minutes, or until slightly softened. Remove from the heat and set aside to cool. Stir in the apples and spices and cook for 3–4 minutes, or until slightly softened. Remove from the heat and set aside to cool. Beat together the eggs, sesame oil and milk in a bowl. Mix in the mashed bananas. Beat together the eggs, sesame oil and milk in a bowl. Mix in the mashed bananas. In a large bowl, stir together the flour, sweetener, bicarbonate of soda and raisins. Make a well in the middle and pour in the egg mixture. Stir in the apples and any liquid from the pan. Spoon into the muffin cases. In a large bowl, stir together the flour, sweetener, bicarbonate of soda and raisins. Make a well in the middle and pour in the egg mixture. Stir in the apples and any liquid from the pan. Spoon into the muffin cases. Mix together the oats and sugar and sprinkle on top of each muffin. Mix together the oats and sugar and sprinkle on top of each muffin. Bake for 20 minutes or until a skewer pressed into the centre comes out clean. Cool on a wire rack and eat warm or keep in a airtight container for up to 3 days and warm for 5 minutes at 200C/180C Fan/Gas 6. Bake for 20 minutes or until a skewer pressed into the centre comes out clean. Cool on a wire rack and eat warm or keep in a airtight container for up to 3 days and warm for 5 minutes at 200C/180C Fan/Gas 6.