Apple & Cinnamon Muffins

· Dusted with Icing Sugar ·

May 14, 2017 0 Comments

Had some apples and baked an Autumn breakfast.

The icing sugar is completely unnecessary, but it looks pretty. That’s all.

Apple and Cinnamon Muffin Batter

Apple and Cinnamon Muffins

Apple and Cinnamon Muffins

Apple and Cinnamon Muffins

Apple and Cinnamon MuffinsApple and Cinnamon MuffinsApple and Cinnamon Muffins

Apple and Cinnamon Muffins
Yields 6
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 1 cup gluten free flour
  2. 2 tsp baking powder
  3. ½ tsp cinnamon
  4. ¼ tsp baking soda
  5. ⅛ tsp salt
  6. 50ml maple syrup
  7. 50ml canola oil / coconut oil
  8. 1 flax egg {1tbsp ground flax + 2½ tbsp water}
  9. 1 tsp vanilla extract
  10. 80ml warm water
  11. 2 tsp lemon juice
  12. 1-2 red apples
  13. 2 tbsp icing sugar
Instructions
  1. Preheat oven to 160 ºC
  2. Line a muffin pan with 6 paper cups
  3. Sift together flour, baking powder, baking soda, salt & cinnamon
  4. Add maple syrup, canola oil, vanilla extract and flax egg
  5. Mix well with metal spoon until dry ingredients are coated
  6. Combine lemon juice and warm water
  7. Add lemon water to batter in two batches, stirring well after each addition until completely combined.
  8. Pour batter evenly into 6 prepared muffin cups
  9. Slice apple into quarters and remove core
  10. Slice quarters into very thin slices
  11. Place apples slices, cut side down, skin side up, on top of muffin batter
  12. Gently bend each slice to form a curve, before placing. Start at the outer edge of the muffin
  13. Try to overlap each slice with the previous one, moving clockwise, in a circle, towards to centre of the muffin, almost creating a rose shape
  14. Bake for 25 minutes
  15. Remove from oven when inserted skewer is clean on removal
  16. Allow to cool for 10 minutes in pan
  17. Remove and place on cooling rack for another 15 minutes
  18. Dust generously with icing sugar, if desired
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