Recently I was given a bag of large red apples. We couldn’t eat them all so I made muffins, stewed some for winter crumbles and made a sour cream almond crumble apple pie, recipe for the latter to come. The muffins were lovely and moist and kept well for a few days. The addition of cinnamon sugar on top gave them a lovely warmth and crunch.
Apple Cinnamon Muffins
- 2 1/4 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon Cinnamon
- 2 eggs, large
- 1 cup rice milk, or almond milk
- 1/4 cup + 2 tablespoons oil
- 2 large diced apples
- 1 tablespoon Cinnamon extra mixed with 1 tablespoon sugar
Heat oven to 200oC and grease a 6 cup Texas muffin pan with butter or oil.
Sift flour,baking powder, cinnamon and sugar into a bowl. Combine milk, eggs and oil in another bowl and whisk together. Add milk mixture along with apples to the flour mixture and fold together until just combined. Put into Muffin tin and fill each to top. Sprinkle with cinnamon sugar and bake for 20 minutes