Preheat the oven to 190°C/375°F/Gas Mark 5. Put 12 Muffin Cases in a muffin bun tray.
Sieve the flour, Baking Powder and ½ the cinnamon into a bowl, stir in the sugar and raisins. Mix together the remaining cinnamon with the Demerara sugar to sprinkle on the top of each muffin.
Melt the butter then lightly beat it together with the yogurt and egg.
Add the yogurt mixture to the dry ingredients and add the apple sauce, carefully fold in, do not over mix.
Put approximately 2 dessert spoons of mixture into each muffin case. Top each muffin with a sprinkling of the cinnamon sugar.
Bake in the preheated oven for approximately 25 minutes until golden brown.
Leave in the tin for 5 minutes before transferring to a cooling rack. Delicious warm or cold.
|Per serving||Per 100g/ ml|
|Fat||7.5 g||9.1 g|
|Carbohydrate||31 g||37 g|
|Protein||3.7 g||4.5 g|
For the recipe Apple and Raisin Muffins