Apple and cinnamon is such a fantastic flavour match, and it’s perfect for these dreary, cold and wet winter days. My girls seem to have a real aversion to mushy fruit in baked dishes (you might have noticed a tendency to chocolate in my recipes, and that is completely why!). However I thought a good dose of cinnamon and the apple being grated and therefore less challenging would manage to overcome those issues. Funnily enough they were rather enjoying them until I mistakenly mentioned the apple (why did I do that!), then they were rather less than keen. I’d say the result is mildly ‘appley’ with a good cinnamon whack – add more if you really like cinnamon – and I really enjoyed the fruity change. They’re particularly enjoyable still warm from the oven and would make a great breakfast or tea time treat.
Apple and Cinnamon Muffins (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes 9-12 depending on the size
- 1 apple, grated
- 1/2 tsp cinnamon
- 1/2 tsp lemon juice
- 1/3 cup apple puree
- 1/2 cup caster sugar
- 1/2 cup oat milk
- 1/3 cup sunflower oil
- 2 tsps cinnamon
- 1 1/4 cups self-raising flour
- pinch of salt
- 1/2 an apple, cubed and tossed with 1 tbsp flour and a sprinkle of cinnamon
- 1 tbsp caster sugar, for sprinkling
– Preheat the oven to 200 degrees Centigrade/Gas Mark 6
– Line a muffin tray
– Mix together the grated apple, 1/2 tsp cinnamon and lemon juice and set aside.
– Whisk together the apple puree, caster sugar, oat milk and sunflower oil.
– Stir in the grated apple mix.
– Sift in the flour and cinnamon and gently fold together until just combined. Its very important not to over-mix a muffin mixture.
– 1/2 fill the muffin cases, topping each one with a few cubes or apple and a sprinkle of caster sugar
– Bake for 18-20 minutes until cooked through and a knife comes out clean.
– Cool on a wire rack.