Kefir Muffins

275g plain wholemeal flour 
2 tsp baking powder 
2 tbsp raw caster sugar 
1 apple, grated
3 eggs 
175ml kefir (or 150g Greek yoghurt)
125g blackberries (frozen is a-ok)
Handful of pumpkin seeds
Handful of rolled oats 

Set the oven at 200c. Line a 12-hole muffin tin with paper cases.

Sieve together the flour and baking powder and stir in the sugar. Break the eggs into a small bowl, beat lightly then stir in the kefir. Fold the flour and egg mixture together then add the grated apple and blackberries, then the pumpkin seeds and the oats.

Spoon the batter into the bun cases, sprinkle over extra pumpkin seeds and oats, then bake for approximately 25 minutes.

Recipe adapted from Nigel Slater for The Observer.