2cups (about 2 medium)apples(peeled, cored and cut into 1cm cubes)
Preheat the oven to 220°C/430°F and grease a muffin tin or line with paper cases.
Add dry ingredients to a medium sized mixing bowl and whisk together until combined. Add apples and combine.
In a small bowl whisk together milk, yoghurt, egg, oil & vanilla.
Make a well in the centre of the dry ingredients and pour the wet ingredients in. Mix together gently until barely combined. Take care not to overmix the batter – a few small lumps are fine.
Evenly distribute the batter between the 12 prepared muffin tins.
Bake at 220°C for 5 minutes and then reduce the temperature of the oven to 180°C/350°F and bake for a remaining 20 minutes until the tops are golden brown and a toothpick inserted into the centre comes out clean.
Allow to sit in the muffin tins for 10 minutes before turning out onto a cooling rack.
Store in an airtight container for 5 days or freeze.