Apple Cinnamon Muffins
Apple & cinnamon muffins are an all time favourite. This recipes includes our self raising lupin flour to make it gluten free. Top the muffins while still warm with a little sugar and cinnamon for that super scrumptious finish.
APPLE CINNAMON MUFFINS
YOU WILL NEED
MUFFINS
2 cups Self Raising lupin flour
2 teaspoons cinnamon
95g coconut oil - melted & cooled (see note for dairy option)
1 cup rapadura sugar
3 eggs – lightly beaten
2 teaspoons vanilla
140g milk of choice (I use almond, see note for dairy option)
1 green apple peeled & diced
Pinch salt
TOPPING
1/3 cup coconut oil – melted & cooled (or you could use butter)
½ cup rapadura sugar
2 Tablespoons cinnamon
NOW WHIP IT UP
MUFFINS
Line a 12 tin muffin tray with patty pans
Preheat oven to 180 degrees (either fan forced)
Sift flour, salt & cinnamon into a bowl
Add sugar & stir to combine
Add apples to flour mix & toss to coat, create a well in the centre
Combine eggs, milk, vanilla & cooled coconut oil
Add the liquid to the flour & mix well, you need to do this to ensure a lighter, fluffier muffin after baking
Pour batter into prepared muffin tray
Bake for approx. 20 mins, until a skewer inserted comes out clean
Cool in tray for 5 minutes before removing & placing on a wire rack.
TOPPING
Combine sugar & cinnamon in a bowl
Once muffins are removed from tray & still warm, brush top with coconut oil & then ‘dunk’ the top into the combined sugar & cinnamon
*NOTE: (If you want to use dairy in this the measurements would be 115g butter & ½ cup milk)