Apple and Blueberry Muffins
Preheat oven to 180°C.
Cream low fat spread, vanilla essence and 8 tbsp of the Hermesetas Granulated in a mixing bowl until light and fluffy. Beat in eggs one at a time. Sieve together flour and baking powder and stir into the mixture alternately with the milk.
Divide 2/3rds of mixture into large muffin cases. Stir the remaining Hermesetas Granulated into the apples. Divide the cooked apple between the muffins and scatter over almost all the blueberries. Spoon the remaining cake mixture on top of the fruit but it will not cover it completely. Sprinkle over the rest of the blueberries then bake the muffins for 20 minutes until well risen and golden brown.
These muffins are delicious served with tea or warmed slightly and served with custard as a dessert.