Preparation

			preheat an electric oven to 180˚C/350˚F, fan oven 160˚C/310˚F, gas mark 4
150	ml	milk
100	g	unsalted butter	heat together until the butter has melted
200	g	5-grain flakes	Mix in, allow to cool until the mixture is warm to the touch
2		eggs	Stir the eggs and add them to the mixture, mix well
150	g	quark
1		egg
1	drop	vanilla essence
200	g	soft brown sugar	mix together all the ingredients and combine with the 5-grain flake mixture
150	g	wholemeal flour
2	tsp	cream of tartar baking powder*
½	tsp	bicarbonate of soda	mix together all the ingredients, add to the mixture and mix with an electric hand whisk at the highest speed setting for 1 – 2 minutes
100	g	apple	peeled, cored and finely diced, stir into mixture
			scoop the mixture into either a well-greased muffin tray or use individual paper muffin cups placed on the muffin tray and bake on the second shelf from the bottom for 25 to 35 minutes.
			take the muffins out of the oven and stand for 5 minutes before turning them out of their moulds/paper cups and allowing them to cool

Chef’s tips

Instead of apple you can use any seasonal fruit. If you use berries place them on top of the dough mixture as they will sink into the muffin during baking.

Most conventional baking powders use the chemical phosphate as their acid reactor. Cream of tartar on the other hand is a natural by-product of wine making.
*It’s easy to make up your own baking powder: 2 parts of cream of tartar and 1 part bicarbonate of soda.