I know I can always trust you apple & walnut muffins – My Provincial Kitchen

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I know I can always trust you apple & walnut muffins

We're back from holidays & as usual it has been full on, between meetings for kids going back to school, farm budget time, grocery shopping to fill up the pantry & fridge, sorting out a car for one of our kids & the list goes on.  I finally got to do some baking to keep the kids' tummies full & keep them happy (well for a day or two anyway :) )

This is a recipe that I have had in my recipe book for years & has always been a great fall back for when I have an excess in apples or the kids are sick of chocolate cake (my personal favourite).  

Now, I'm still learning about cooking with our lupin flour to a certain extent & baking gluten free in general so I always love it when I can find tips & tricks to help me get a better result with my baking.  What I have learnt when baking muffins with wheat flour is that you can over-mix the batter resulting in a tough muffin, so I have been under-mixing my gluten free muffin batters ensuring a lighter fluffier muffin & it hasn't really been working out for me.  I recently learnt that when baking gluten free it is best to mix your batter for around twice as long as you would normally with wheat flour batters.......so with this recipe I tried it out & voila it worked, the muffins turned out light, airy, fluffy & yummy.   I have heard a couple of different reasons for the extra mixing, & my take on it is that essentially the gluten free flours need that extra aeration to allow for the moisture to absorb into them. Gluten flours easily absorb liquid and gluten free flours need a little extra help with this.  So next time you're baking with gluten free flours, just make sure you give the batter a good old mix.

Onto the recipe........



1 3/4 c Self Raising Lupin Flour

1/4 teaspoon salt

1/4 teaspoon cinnamon

4 peeled, cored & chopped apples, you can use red or green

3/4 teaspoon bi-carb soda

2 large eggs lightly beaten (at room temperature)

3/4 c sugar, I use coconut sugar

1/3 c chopped walnuts

milk start with 1/2 c & add as needed, you want a wet batter, for this particular recipe I used around 1/3 c coconut cream & added some almond milk (I need to measure next time....sorry)


This is super simple

Preheat over to 180°C (fan forced)

Line a 12 hole muffin tray with patty pans

Combine dry ingredients in a medium sized bowl

Combine wet ingredients in a separate bowl

Add wet to dry & mix & then mix some more, making sure everything is combined & that you are getting the air into the batter

If it looks or feels a little dry make sure you add some more milk,  you really do want a wet batter for these to turn out well

Pour batter into prepared muffin tray & bake for approx 15-20 mins or until a skewer inserted into muffins comes out clean

Of course if you don't have or want walnuts in there you can swap them out with any other nut, some sultanas or just leave them out all together

Apple & walnut muffins

I'd love to know if you give this a try & let me know how it works out for you,  I think some of ours are going to be devoured with some warm custard tonight

 Now to go and change the instructions on my other muffin recipes to read that mixing is good...... :)  

Thanks for stopping by, till next time

T x



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