Apple Poppy Seed Muffin

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

Peel, core and cut the apple into small dice.

Mix the flour and baking powder in a bowl and briefly toss in the apple pieces.

In another bowl, whisk the egg, oil, sugar, buttermilk and poppy seed mix until frothy.

Add the flour-and-apple mixture to the wet ingredients and fold in briefly until no dry flour remains.

Divide the batter among the liners, filling each about two-thirds full.

Bake in the preheated oven for 20–25 minutes, until the muffins have risen and are golden.

Let the muffins rest in the tin for 5 minutes, then remove them from the liners and cool completely on a wire rack.

Decorate as desired and serve.