Apple. Raspberry Muffins

Makes 18 mini muffins of 12 large muffins
Ingredients:
2 cups self raising flour
1 cup plain flour
2 tb baking powder
1/4 cup brown sugar
2 eggs, beaten
1 cup buttermilk*
1 tsp vanilla essence
80 grams melted butter
1 large apple or 2 small/medium apple, peeled, cored and diced
1/2 cup fresh or frozen raspberries

Method
In a large mixing bowl combine flours, baking powder, brown sugar and apples
In a separate bowl combine buttermilk, vanilla essence and beaten eggs

Slowly pour the wet ingredients into the dry ingrdients, mixing as you go.

Lastly add the melted butter, mix through, then the raspberries
Spoon into muffin cases/cupcake papers and bake for 10-15 minutes until risen and golden brown on top.
Freezer friendly.
*You make a substitute for butter milk by 1/2 tsp vinegar into a 1 cup measuring cup.  Fill to the top with regular milk and leave for 5 mins.