Apples, lots of lovely apples! We have a lot of apples at the moment and whilst there is nothing better than a classic crumble, I decided to mix it up a bit recently with a gluten free apple and cinnamon muffin.
Individual cakes make them easy to transport in packed lunches, but we also took the cases off and slathered them in custard for sunday pudding.
This recipe has been adapted from a number of online recipes! I have made it gluten free but regular self raising flour should be fine.
For the saucepan
- Three large apples cored and diced (I leave the skin on but this is optional)
- Two table spoons of cinnamon
- Table spoon of soft brown sugar
For the topping
- Two table spoons of soft brown sugar
- One table spoon of cinnamon
For the muffins
- Two medium eggs
- 125ml vegetable oil
- 250ml of semi skimmed milk
- 175g soft light brown sugar
- 400g self raising gluten free flour
- two drops of vanilla extract
Pre heat the oven at 180 degrees and line a 12 tin muffin dish. I chose to make cases out of grease proof paper for a rustic look but normal cases are absolutely fine!
In a small pan place the apple, a couple of table spoons of water, cinnamon and a tablespoon of soft brown sugar. Simmer for about 10 minutes or until soft and caramalised.
In a large bowl beat the eggs lightly and then add in the oil, milk and vanilla and beat until just combined (don’t over beat). Then add in the sugar and whisk until the batter is smooth. Fold in the flour,
Stir in the apple mix.
Fill the muffin tins two thirds full and sprinkle the sugar/ cinnamon mixture over the top.
Cook for 20-25 minutes until they are risen.
Leave in the tin to cool for about 5 minutes and then transfer to a wire rack. Once warm (not hot) enjoy them!
