2 cups all-purpose organic flour (250g)
1 tsp. salt (4g)
1 tbsp. baking powder (12g)
¼ cup sugar (50g)
2 eggs
1 cup milk (240ml)
¼ cup melted butter (57g)
1 apple, peeled, cored and minced (4oz/115g)
1 tbsp. chopped fresh rosemary (2g)
Honey Butter:
4 oz. butter, softened (115g)
¼ cup honey (60g)
Heat your oven to 425°F (218°C). Prepare a 12-portion muffin pan by greasing the interior of each cup or spraying with food release.
In a large bowl, combine the flour, salt, baking powder and sugar. In a separate bowl, beat together the eggs, milk and butter. Pour in small amounts into the dry ingredients and stir to combine well (you can also use an electric hand mixer.) Once all of the liquid is combined, add the apple and rosemary. Stir to combine well.
Pour the muffin batter into the muffin pan molds. Place the pan in the heated oven, and bake for 20 minutes, until a toothpick comes clean out of center.
While the muffins are baking, make the honey butter. Place the butter on a dinner plate and using a fork mash the honey and butter together. Serve with the muffins while still warm.