1

Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Place 10 silicone or paper muffin cases into a muffin tray, or line with squares of grease-proof paper.

2

Sift the flour, baking powder and cinnamon into a large mixing bowl, then stir in the sugar. In a jug, beat together the egg, vanilla extract, milk and melted spread.

3

Put the lemon juice into a bowl. Cut one of the apples in half, core it, and cut into 10 thin slices for decoration. Dip into the lemon juice, then lift out and set aside. Grate the rest of the apples (no need to peel them) and toss in the remaining lemon juice.

4

Add the egg mixture to the dry ingredients with the grated apples and raisins and stir until just combined. Do not over-mix. The secret of successful muffins is to avoid over-mixing when adding the wet ingredients to the dry ones – stir until just combined.

5

Spoon the mixture into the muffin cases and place an apple slice on top. Transfer to the middle shelf of the oven. Bake for 20-25 minutes until risen and golden. Cool on a wire rack.