Afternoon delights

Oat, apple and sunflower seed muffins

annabel karmel

285 g plain flour

150 g light muscovado sugar

2 tsp baking powder

1/2 tsp salt

1 tsp ground ginger

1/2 tsp mixed spice

50 g rolled oats

2 medium apples, core removed, chopped into small dice

20 g sunflower seeds

50 g raisins

110 ml sunflower oil

4 tbsp golden syrup

2 medium eggs

170 ml milk

Topping

20 g rolled oats

20 g sunflower seeds

20 g demerara sugar

Pre-heat oven to 200C.

Line a muffin tin with 12 muffin cases. Sift the flour, sugar, baking powder, salt, ginger and mixed spice into a large bowl, rubbing any lumps of sugar through the sieve. Stir in the oats, apples, sunflower seeds and raisins. Whisk together the oil, syrup , eggs and milk until thoroughly combined, then stir into the dry ingredients. Soon into the muffin cases. Stir together the topping ingredients and divide among the muffins. Bake for 20-25 minutes, until risen and firm to the touch. Cool in the tin then transfer to a wire rack to cool.