200 g (7 oz) apple, apple and apricot, or apple and blueberry purée
150 ml (1/4 pint) buttermilk
3 tablespoons groundnut oil
2 large eggs, lightly beaten
Preheat the oven to 180°C (350°F), Gas Mark 4, and lightly grease a 6-cup nonstick giant muffin tin.
In a large bowl, mix together all the dry ingredients.
Beat the remaining ingredients together in a large jug and pour into the dry mixture. Use a large metal spoon to stir until barely combined, then spoon the batter into the prepared muffin tin. Place in the oven for 20–22 minutes until risen, firm and golden. Remove from the oven and transfer the muffins to a wire rack to cool slightly before serving warm.