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Its muffin time again! I went through a phase of constantly baking muffins and then not baking them for a while. They are really good for using up leftovers and the recipe is so versatile and forgiving you really cant go wrong. I created this recipe to use up leftover fruit and a bag of chocolate coated cranberries that I found in my cupboard. I also added some spice as it enhances the flavour and smells really good when baking. The muffins turned out beautifully - really soft and moist and I love the chocolate coated cranberries. Its a really tasty breakfast and perfect for lunch boxes too. 

As usual I had a brown banana in the kitchen begging to be baked. I also found a slightly soft apple and some blueberries so I decided to incorporate everything into a muffin. These are great for lunch boxes or breakfast on the go. We kept them in the freezer and defrosted them for breakfast during the week which was really handy. The muffins are quite dense and cake-like and it was full of blueberries! I made sure to add extra blueberries on top just before baking and as you can see they didnt sink to the bottom!

2 teaspoons ground cinnamon

50g caster sugar
1 ripe banana, mashed

1 ripe apple, peeled, cored and grated

250g blueberries (set aside a generous amount to place on top of the muffin before baking) 

3 tablespoons honey 

60mls vegetable oil
1 laarge egg
185mls milk

Balzano Apple Cake
Adapted from New York Times 2004 and AlexandraCooks
Serves 8

• 1 stick butter, plus more for greasing pan (around 113 grams)
• parchment paper
• 2 eggs
• 1 cup sugar
• 1 vanilla bean ?
• 4 Fuji apples (I used 5 small Fuji apples)
• ½ cup flour
• 2 teaspoons baking powder
• ¼ teaspoon sea salt such as fleur de sel
• ½ cup milk at room temperature
• powdered sugar

Heat oven to 350ºF (190ºC). Grease a nine-inch-circle pan with butter. Cut a circle of parchment paper to fit the bottom of the pan and place inside pan.

Melt butter in small saucepan. Set aside. Beat together eggs and half of sugar in a bowl. Continue to beat while slowly adding remaining sugar until thick — it should form a ribbon when dropped from spoon.

Split vanilla bean in half lengthwise. Scrape seeds into the egg-sugar mixture and add pod to melted butter.

Peel apples and cut straight down around the core into four big chunks. Discard the core then slice the apple pieces thinly.

Remove vanilla pod from butter and discard. Stir butter into sugar-egg mixture. Combine flour, salt and baking powder, then stir into batter alternating with the milk. Stir in apples, coating every piece with batter. Pour batter into pan.

Bake for 25 minutes, then rotate the pan. Bake for 25 to 30 minutes more, until cake pulls away from pan and is brown on top. (A thin-bladed knife inserted into the center will come out clean when it is done.) Cool 30 minutes, then cut into wedges sprinkling each with powdered sugar if desired.