Had some apples and baked an Autumn breakfast.
The icing sugar is completely unnecessary, but it looks pretty. That’s all.
Apple and Cinnamon Muffins
2017-05-12 22:23:14
Yields 6
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
- 1 cup gluten free flour
- 2 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp baking soda
- ⅛ tsp salt
- 50ml maple syrup
- 50ml canola oil / coconut oil
- 1 flax egg {1tbsp ground flax + 2½ tbsp water}
- 1 tsp vanilla extract
- 80ml warm water
- 2 tsp lemon juice
- 1-2 red apples
- 2 tbsp icing sugar
Instructions
- Preheat oven to 160 ºC
- Line a muffin pan with 6 paper cups
- Sift together flour, baking powder, baking soda, salt & cinnamon
- Add maple syrup, canola oil, vanilla extract and flax egg
- Mix well with metal spoon until dry ingredients are coated
- Combine lemon juice and warm water
- Add lemon water to batter in two batches, stirring well after each addition until completely combined.
- Pour batter evenly into 6 prepared muffin cups
- Slice apple into quarters and remove core
- Slice quarters into very thin slices
- Place apples slices, cut side down, skin side up, on top of muffin batter
- Gently bend each slice to form a curve, before placing. Start at the outer edge of the muffin
- 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
- Bake for 25 minutes
- Remove from oven when inserted skewer is clean on removal
- Allow to cool for 10 minutes in pan
- Remove and place on cooling rack for another 15 minutes
- Dust generously with icing sugar, if desired
https://cupcakerichard.com/
