I love experimenting in the kitchen, I'm one of those people who enjoy good food and always willing to try new things. Although I always had a sweet tooth, it wasn't until a few years ago that I developed a passion for baking and became more interested in food.
I love to eat seasonal and whenever possible I buy local ingredients. I get frustated when I go to the market and find the majority of products are from other countries.
I love to eat seasonal and whenever possible I buy local ingredients. I get frustated when I go to the market and find the majority of products are from other countries.
These muffins are definitely not only for people allergic to dairy!
For 12 muffins
275g plain flour
100g caster sugar
1 tbsp baking powder
100g butter (I used pure sunflower dairy free)
2 large eggs
100ml oat milk
2 tbsp soft light brown sugar
1/4 tsp cinnamon
Apple sauce
300g bramley apples
75g soft light brown sugar
1 tsp cinnamon
To make the apple sauce, peel and core the apples and cut into small cubes. Place the apple in the saucepan with sugar, cinnamon and 1 teaspoon of water. Cook over a low heat until the apples are tender but not mushy. Leave to cool.
Preheat the oven to 200°C. Line a muffin tin with muffin papers or use silicone muffin moulds if you have them instead.
Shift flour, sugar and baking powder into a mixing bowl. Beat the vegetable butter and eggs, then add the milk. Stir this mixture into the flour mixture, until just incorporated.
Don't over-stir; it's fine if the mixture is a little lumpy.
Spoon half the mixture into the muffin cases, then spoon over two thirds of the apple sauce. Cover with the remaining muffin batter. With a small spoon make a swirl of apple sauce in the top and dust with cinnamon and sugar.
Bake for 20-25 minutes. Cool on a wire rack
For 12 muffins
275g plain flour
100g caster sugar
1 tbsp baking powder
100g butter (I used pure sunflower dairy free)
2 large eggs
100ml oat milk
2 tbsp soft light brown sugar
1/4 tsp cinnamon
Apple sauce
300g bramley apples
75g soft light brown sugar
1 tsp cinnamon
To make the apple sauce, peel and core the apples and cut into small cubes. Place the apple in the saucepan with sugar, cinnamon and 1 teaspoon of water. Cook over a low heat until the apples are tender but not mushy. Leave to cool.
Preheat the oven to 200°C. Line a muffin tin with muffin papers or use silicone muffin moulds if you have them instead.
Shift flour, sugar and baking powder into a mixing bowl. Beat the vegetable butter and eggs, then add the milk. Stir this mixture into the flour mixture, until just incorporated.
Don't over-stir; it's fine if the mixture is a little lumpy.
Spoon half the mixture into the muffin cases, then spoon over two thirds of the apple sauce. Cover with the remaining muffin batter. With a small spoon make a swirl of apple sauce in the top and dust with cinnamon and sugar.
Bake for 20-25 minutes. Cool on a wire rack
