Apple Poppy Seed Muffin

Preheat the oven to 160 °C (fan) and line a muffin tin with paper liners.

Peel, core and coarsely grate the apple.

Thoroughly mix flour, baking soda, ground almonds and baking powder in a bowl.

Beat the egg, oil, sugar, natural yogurt and poppy seed mix in a second bowl until frothy.

Gently fold the flour mixture into the wet ingredients and quickly stir in the grated apple.

Spoon the batter into the liners and bake for 20–25 minutes; let rest for 5 minutes, remove from the tin and cool completely on a rack.