So it's that time of year when apples appear at my doorstep. Folk who know that I love to cook, drop their windfalls at my door, in exchange for bakes further down the track. It's a fair exchange. And tasty too.

These are breakfast muffins, not too sweet and bursting with fruit. I've made them dairy free, although your choice of yoghurt is up to you - it's simply the acidity that we need in the mix for a light and fluffy crumb.

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4 eating apples, cut into small chunks - no need to peel

250g self raising flour

1 tsp baking powder

2 tsp ground cinnamon

125g brown sugar

125g maple syrup

60g (Oatley) yoghurt

125g sunflower oil

2 eggs

40g ground almonds

1 x 12 ptn muffin tray (I got mine for IKEA - it's perfect!), lined with muffin cases.

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Preheat your oven hot, to 200c.

Using a ballon whisk, combine the dry ingredients in a large bowl and set to one side.

Likewise, combine all the wet ingredients into a separate bowl, using the balloon whisk.

With a spatula, fold the wet ingredients into the dry, and tip in the apples - take care not to over mix as we want fluffly, light muffins.

Distribute the batters between the 12 cases and simply bake for 20 minutes.

Allow the muffins to set and cool for five minutes once out of the oven before diving in - if you can.

Please do comment either below or over on Instagram - I'd love to know how you get on.