Gluten-free apple, berry and sultana muffins

Preheat oven to 180°C. Line a 12-hole ¹⁄³-cup capacity muffin tin with paper cases.

Put eggs, sugar and 60ml water in a large bowl and beat, using an electric hand mixer, for 1 minute or until thick and pale. Add oil and yoghurt and beat until smooth.

Stir in breadcrumbs and apple, then cinnamon and baking powder until well combined and a crumbly mixture forms. Add sultanas and ½ of the berries, mixing until just combined. Divide mixture into prepared tin – a slightly heaped ¼ cupful into each hole. Sprinkle over remaining berries.

Bake for 30 minutes or until cooked through and golden on top. Dust with icing sugar and serve.