Ginger Apple Muffins

A light, Gluten Free and Dairy Free snack that is not over-indulgent.



Imagine autumn has arrived and, with it, shorter days, darker skies and the desire to bake with time for those comfort foods. Apples spring to my mind.

I grew up with an abundant supply of apples, my grandfather having an orchard, and my favourite variety was the sweet Cox’s Orange Pippin. In baking, these apples make a great purée and the best apple crumble (nb: more on crumbles soon).

Here, I have adapted the ubiquitous apple muffin recipe, making it suitable for Gluten and Dairy Free while retaining moisture and flavour. I have used rice flour, which makes a light muffin; brown sugar, which provides a caramelised flavour; and crystallised ginger, which gives some spice. The ‘regular punter’ will be none the wiser that the resultant muffin suits many diets.

Diets for which Ginger Apple Muffins are suitable:

Dairy Free, Gluten Free, Low Fat, Nut Free, Vegetarian and Vegan.

Ingredients

Preparation: 15 mins | Cooking: 15 mins | Serves: 10-12 (medium)

125 gm (3/4 cup) Gluten Free rice flour
2 tsp Gluten Free baking powder*
60 gm (1/2 cup) brown sugar, muscovado
1 tbsp linseed
3 tbsp water
40 gm (3 tbsp) crystallised ginger, chopped
2 apples, medium
45 ml (3 tbsp) vegetable oil
1 tsp vanilla essence
45 ml (3 tbsp) soya yoghurt**

Method

PREHEAT oven, 190 C/375 F/5 Gas.
LINE muffin tins (medium size) with paper cups.
SIFT together flour, baking powder and sugar (sifting removes the lumps from the sugar).
ADD water to the linseed in a small ramekin.
CHOP ginger finely and add 3/4 of the ginger to the flour mix.
PEEL and grate the apples.
COMBINE the linseed oil, vanilla and yoghurt and whisk or blend with a hand held mixer.
FOLD the yoghurt mix and grated apple into the flour.
SPOON mixture to near the top of the paper cups.
BAKE for 15 minutes or until risen and a little coloured (nb: bake longer if a larger size but be cautious not to over-cook as they dry out quickly).
REMOVE from the oven and sprinkle with the remaining ginger.

Serve

– Best eaten on the day
– This recipe freezes well: defrost and microwave for 10 seconds for best results.

Notes

* Regular baking powder if not Gluten Free diet.
** Replace soya with other non dairy milks, eg almond (not Nut Free) or rice milk.

2 thoughts on “Ginger Apple Muffins

  1. Pingback: Baked Quince

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