Lunch Lady Magazine

APPLE + ROSEMARY MUFFINS

Makes 12

• 150g / 5.3oz raw sugar• 1 sprig rosemary, chopped very finely• 2 large free-range eggs• 100g / 3.5oz butter, melted• 200ml / 6.8 fl oz milk• 240g / 8.4oz plain flour• 2 tsp baking powder• pinch of salt• 2 apples, cores removed and roughly chopped• 1 tsp vanilla paste• zest of 1 lemon, optional• 1 extra apple, core removed and sliced into thin slices for topping, optional• sprinkle of raw sugar for topping, optional

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