Apple and Cinnamon Muffins

We had the privilege to host a family of 7 in our home during the past week.  These special friends came down to Cape Town to have their 6th baby and 6th girl! 

What a blessed Mother.  Read more about this family and their new sibling on Kelly-Anne’s blog, Beautiful Girlhood.

On Thursday morning I decided to spoil my 13 'children' with these spicy muffins.

They are quick and easy to make and are perfect for a light lunch. They just loved it and finished them off in no time! When baked with rice milk and spelt flour, this is a wheat and diary free recipe.


The recipe makes 6 muffins, so I tripled the recipe, with great success!

Ingredients (Makes 6 Muffins):

1 egg, beaten

40 g sugar (I used organic brown Rapandura sugar)

120 ml milk (I used rice milk)

50 g unsalted butter, melted

200g refined spelt flour (or 150g all purpose flour)

½ tablespoon baking powder

pinch of salt

½ t ground cinnamon

2 small organic apples, peeled, cored and finely chopped

For the topping:

sugar

ground cinnamon

Cook’s tip:  Do not over mix the muffin mixture - it should be lumpy.

Method:

1. Preheat the oven to 200 degrees C.
2. Line six medium sized muffin tins with paper cases.
3. Mix the egg, sugar, milk and melted butter in a large bowl.
4. Sift in the spelt/flour, baking powder, salt and cinnamon.
5. Add the chopped apple and mix roughly.
6. Spoon the mixture into the prepared muffin cases.
7. To make the topping, mix sugar with the cinnamon.  Sprinkle over the uncooked muffins.
8. Bake for 30 - 35 minutes, until well risen and golden brown.  Transfer to a wire rack to cool.

I enter this recipe in my Daughter’s Fortnightly Baking Fun Challenge.

  

The theme for this fortnight challenge is Muffins and I would love to win the Food Lovers’ Bread and Muffins recipe book.  

Remember every Fortnight there is a new Baking Fun Challenge and you stand a chance to win a stunning recipe book, which Heidi-Mari will post to ANY place in the world.

Bon Apetite!

Linnie