Lockdown, the perfect reason for baking all sorts of scrumptious delights… in between trotting countless circuits of your lounge / kitchen / garden / driveway, if you are that way inclined.
These apple muffins are a variation of a recipe my brother shared with me from Anamaya healing centre in London. Over the months I’ve tweaked the original recipe to make these muffins even more irresistible. But as delicious as they are, they’re hardly wicked at all – they’re free of refined sugar and have only a morsel of oil (coconut oil, at that). Perfect for a lockdown treat!
Ingredients
1 cup wholemeal flour
¾ cup digestive bran
1 cup raisins
½ cup raw cashews & almonds mixed (roughly chopped)
pinch salt
1 tsp bicarb
1 tsp baking powder
1 large egg, beaten
2 tbsp honey
½ tsp vanilla essence
½ cup milk
1 tbsp coconut oil
2 Granny Smith apples, peeled, cored, cut into chunks, lightly sprinkled with cinnamon, stewed in microwave for 3-4 mins, then mashed
½ Granny Smith apple, peeled and grated
Method
- Hand mix dry ingredients.
- In a separate bowl combine wet ingredients (apart from the grated apple).
- Hand mix all ingredients, including the grated apple.
- Dollop generously into muffin tray (preferably silicon so you won’t need to grease).
- For a fancy touch, decorate the tops with thinly sliced apple slivers (see pic).
- Bake at 200°C for 20 mins or until skewer pulls out clean.
- Cool on wire rack.
Makes 7 muffins.
Store in an airtight container, although best gobbled in one sitting, particularly during lockdown!
