CAROL PASTOR'S BRAMLEY APPLE DRIED BERRIES CHERRIES AND RAISIN MUFFINS FORMULATED FOR ELECTROLUX OVENS

• 450g/1lb small Bramley apples
• 1 1/2tbls caster sugar
• 25g/1 1/2oz butter
• 1tbls quince paste, chopped
• 170g/6oz packet dried berries and cherries with jumbo raisins

Basic Muffin mix
• 350g/12oz plain flour
• 3 rounded tsps baking powder
• 1/4tsp salt
• 7 1/2oz white or golden caster sugar
• 1 1/2 large free range egg beaten (or 2 small eggs), lightly beaten
• 175ml/6floz buttermilk

1. Preheat the the oven to 200C/400F/ Gas 6. Line a muffin tin with paper muffin cases.

2. Prepare the apples . Peel, core and slice the apples into thin crescent - shaped segments. Add them to a small shallow baking tin just large enough to hold them. Sprinkle over the sugar and dot finely with the butter and quince paste.

3. Set the Electrolux timer for 10 minutes and braise the apples. Remove, lightly stir them in the buttery juices and set aside. Reset the oven to 190C/ 375F/Gas 5.

4. Prepare the muffin batter. Sift the dry ingredients into a large mixing bowl and mix in the sugar. Slowly melt the butter and remove it from the heat. Leave the butter to cool slightly before mixing it with the egg and buttermilk. Pour the buttermilk mixture over the centre of the dry ingredients and fold it in gently until half blended. Gradually add the apples (draining and reserving any quince and buttery juices from the baking tin) and dried fruit until just blended. Do not over-work the mixture.

5. Spoon the mixture into the paper cases and bake for 30 minutes, or until the tops of the muffins look light golden and feel firm to the touch.

6. Heat the reserved quince and apple juices in a small pan. Using a pastry brush paint the syrup over the warm muffins to add an appetising shine and extra flavour.