Apple & Sultana Muffins

These muffins came about as a combination of a couple of things. A while back I was in Starbucks, standing in the queue looking at the muffins, and I had decided on the apple and whatever it was muffin. Unfortunately, someone in front of me got the last one. Then about a week ago I was watching Bill's Food, and he was making a very interesting looking apple, cherry and almond loaf. My original thought was just to make the loaf as muffins. But then I remembered those muffins, and having some sultanas in the cupboard, started making changes to the starting recipe. The almonds went immediately, and the cherries were replaced with the sultanas. I wanted to use part wholemeal flour, but not having self-raising wholemeal, I used a combination of self-raising white and plain wholemeal, adding a little extra baking powder. Not sure I added enough though. I also think I may have either added too much wholemeal flour, or not enough liquid, as the muffins turned out a touch on the dry side. Overall though, the flavour was good. I may tinker with the recipe and try these again.

Recipe:
50 grams porage oats
300 millilitres skim milk
140 grams self-raising flour
100 grams wholemeal flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
3 tablespoons honey
1 egg
75 grams light brown sugar
75 grams dried apple
75 grams sultanas

In a large bowl, soak the oats in the milk for 30 minutes.
Preheat the oven to 350F/180C. Put 12 muffin cases in a muffin tin.
Sift the flours, baking powder and cinnamon into a medium bowl.
Beat the honey and egg into the soaked oats. Add the sugar and mix well.
Add the flour and dried fruit to the wet ingredients, a few spoonfuls at a time, mixing between each addition until only just combined.
Divide between the muffin cases.
Bake for about 20 minutes, until risen, golden and springy to the touch.