Recipe by Amy Beh
1 apple, coarsely chopped
3½ tbsp lemon juice
150g castor sugar
2 large eggs
1/2 tsp vanilla essence
100ml apple juice
225g self-raising flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
Place chopped apple, raisins, lemon juice and sugar in a saucepan and cook over medium heat. Allow to simmer, stirring for 5–6 minutes or until the sugar dissolves and the apple has softened. Set aside to cool.
Line patty tins with paper cupcake cases and preheat oven to 190°C.
Sift self-raising flour, baking powder and bicarbonate of soda onto a piece of greaseproof paper. Set aside.
Beat butter in the bowl of an electric mixer until creamy. Beat in eggs one at a time and add the vanilla essence. (Should the mixture curdle, add a handful of sifted flour to mix.)
Fold in the apple mixture and lastly add in the flour. Stir in apple juice to mix.
Fill the paper cups with the muffin mixture and bake for 25–30 minutes or until muffins spring back when lightly touched.