Apple and cinnamon breakfast muffins
1. Preheat oven to 180°C (160°C fan-forced). Line a 6 x 3/4-cup capacity muffin pan with large paper cases.
2. Sift the flour and baking powder together into a bowl. Stir in the bran, cinnamon and 1/4 cup caster sugar. Make a well in the centre. Whisk eggs, buttermilk and spread together then pour into the well. Stir gently until almost combined. Fold through the grated apple and raisins.
3. Spoon mixture into paper cases. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Stand in the pan for 5 minutes before lifting onto a wire rack. Serve warm.
Tip: These muffins can be made ahead and frozen for up to 2 weeks. Allow to thaw then warm to 160°C (140°C fan-forced) oven for 5 minutes before serving.