Delicious fruity muffins, perfect snack for lunch boxes
18 - 20 minutes
Preheat oven to 200 C. Lightly grease 12 x ½ cup muffin pans with butter.
Sift flour into a large bowl. Add cinnamon, wheat germ and brown sugar. Mix well to combine.
Combine eggs, melted butter, milk and honey in a large jug. Grate apples and squeeze to remove excess juice.
Add egg mixture, apple and strawberries to flour. Using a metal spoon, gently stir mixture until just combined. Spoon into prepared muffin pans. Bake for 15–20 minutes or until golden. Cool in pan for 5 minutes then turn out onto a wire rack to cool.
Store muffins in an airtight container. Best eaten within 1–2 days. Freeze for up to 3 months.