Scrummy Strawberry Muffins

These muffins did not last long; even my cake-phobic partner munched them.  It is the stewed apple (if you have any, otherwise chopped apple will do) that seems to create a scrumptious caramel flavour.  You'll notice that the sugar content is largely provided by the fruit and honey.  Enjoy baking with berries while the season lasts!  

200g (7oz) self raising flour

1/2 tsp bicarbonate of soda

70g (2.5oz) light brown sugar

4 tbsp honey

40g (1.5oz) porridge oats

3 large spoons stewed apple

a large handful of strawberries

3 eggs

110g (4oz) melted, unsalted butter (cooled so that the mixture does not curdle)

75ml milk

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1.  Mix together the dry ingredients and the honey.

2.  Add the stewed apple and strawberries.

3.  Mix together the eggs, butter and milk.

4.  Fold together the wet and dry ingredients.

5.  Spoon into muffin cases (why not plop a small strawberry on the top) and bake for 20 minutes in a medium (180 degrees C) oven or until brown.