Strudel Muffin

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

Cut the dried apples into small pieces.

In a bowl mix flour, baking powder, baking soda, cinnamon, chopped almonds, raisins and the apple pieces.

In a second bowl beat the egg and sugar until foamy, then stir in the buttermilk, oil and sour cream.

Add the flour mixture to the wet ingredients and fold in briefly until just combined.

Fill the batter into the cases, filling them about two-thirds to three-quarters full.

Bake the muffins for 20–25 minutes until golden brown and a skewer comes out almost clean.

Let the muffins rest for 5 minutes, then remove them from the tin and cool completely on a wire rack; decorate as desired.