Method:
1. Preheat a fan oven to 175°C. Line or lightly grease a 10-cavity muffin tin and prepare all weighed ingredients before mixing.
2. Combine the wholemeal flour, plain flour, KWERKY, baking powder, bicarbonate and cinnamon/vanilla in a mixing bowl. Break up any lumps so the raising agents and KWERKY are evenly dispersed.
3. In a separate bowl whisk the egg, water, rapeseed oil and sugar until the sugar is dispersed. Add the wet mix to the dry ingredients and fold only until no dry flour remains; do not overmix.
4. Fold through the diced apple and raisins evenly. Deposit the batter equally between 10 muffin cases/cavities, scraping the bowl to maintain portion consistency.
5. Bake for 35 minutes at 175°C fan, until evenly risen, lightly coloured and set through the centre. Check doneness with a clean skewer/probe before removal.
6. Remove from the oven, allow to stand briefly, then transfer to cooling racks. Cool fully before packing or service and divide/issue as 10 equal portions. Follow the site FSMS/HACCP controls for cooling, storage, allergen management and date coding.
