Apple and Cinnamon Muffins - makes 12
Ingredients
- 160g gluten free plain flour
- 90g ground almonds
- 2 ½ tsp gluten free baking powder
- 2 tsp mixed spice
- 100g unsalted butter
- 75g caster sugar
- 125ml milk
- 2 eggs
- Few drops vanilla extract
- 200g apple, peeled and diced
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Method
Preheat the oven to 200°c / 400°f / gas mark 6. Place 12 muffin cases into a muffin tray.
Sift the flour, ground almonds, baking powder and mixed spice together four times to fully incorporate the baking powder.
Stir in the sugar.
Melt the butter and stir into the flour.
Add the milk, vanilla and eggs and mix together. The batter should be a dropping consistency.
Stir in the diced apple.
Fill the muffin cases almost to the top. You can sprinkle sugar onto the tops if you like.
Bake for 15 to 20 minutes until a knife inserted comes out clean.
Leave for five minutes to firm up before transferring to a cooling wire.
how to make this recipe dairy free...
Use dairy free margarine in place of butter and your choice of dairy free milk. I recommend almond milk (see suppliers page).
Gem's hints and tips
Try with natural yoghurt and fresh fruit…delicious!
If eating from frozen I recommend heating the muffins in the oven and eat while still warm.
In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed.
If you have made a cake that is really heavy with a solid lump of eggy mixture at the bottom one reason could be because the baking powder wasn’t mixed into the flour properly.
Gluten free cakes are best eaten fresh, they will keep well for a week. They can be frozen but the texture goes a bit grainy when defrosted.
Gluten free cakes are crumblier than other cakes but taste just as good. To cut neat slices, dip a sharp knife in hot water and wipe clean between slices.
