The trees are groaning with apples at the moment, and it certainly seems as if this year is going to be a bumper harvest thanks to the weather we’ve had over the summer.
I was lucky enough to pick up 3 big carrier bags of apples when we visited my father-in-law last week, and I’ve been cooking with them ever since!
So far, I’ve been making crumble, pies, using in a roasted pork dish (I’ll share this recipe soon!) and even apple butter!
Now, if I could, I would eat crumble almost every day, I absolutely love a steaming bowl of crumble teamed with custard, especially if it’s a cold day.
There is something so comforting about the smell of apples and cinnamon together. It reminds me of my childhood and time spent with my English grandmother who was a big fan of apple crumble! My mother is French, and is not a fan of cooked apple, or indeed any fruit, so I learned how to make crumbles and fruit pies from my Grandmother.
It’s not really practical to carry a bowl around with you when out and about though is it, can you imagine the stares on the train or tube! Ha!
So I thought I’d turn the humble crumble into an apple muffin. It’s far more practical, perfect for packed lunces, picnics, days out and even as an alternative for breakfast.
According to Callum, it tastes ‘exactly like crumble but in a cake’ and that sounds pretty good to me!
So, here’s my recipe for ‘Delicious Apple Muffins’ which will make 16 generous sized muffins.
You will need:
- 8oz gluten-free flour
- 8oz golden caster sugar
- 8oz dairy-free butter/margarine
- x4 egg replacer (such as Orgran)
- 2tsp baking powder
- 2-3tbsp dairy-free milk
- 3-4 large Bramley apples – peeled, cored and diced
- 1tbsp cinnamon, mixed spice or pumpkin spice
Preheat the oven to 180c/350f and lightly grease/line x2 muffin tins.
Add the gluten-free flour, caster sugar, dairy-free butter, egg replacer, baking powder and dairy-free milk to a large bowl and beat until smooth, being careful not to over mix.
In a small bowl, add the apples and cinnamon or mixed spice and stir until the apples are coated. Then add to the cake mix and gently stir in.
Fill the muffin cases to 2/3 full and then bake for around 15-18 minutes until well risen, firm to touch and a lovely golden colour.
Remove from the oven, and leave to cool for 10 minutes before removing from the muffin tins and leaving to cool fully on a wire rack (NB: eating them straight out the oven with custard is always acceptable an must be tried!!)
Serve with custard, dairy-free cream or simply on their own.