Dairy Free Apple Muffins

Dairy-Free Apple Muffins
I’ve had the recipe leaflet for Dairy Free Apple Muffins from Countdown supermarket stuck to the freezer for ages and keep thinking I should make them one day.

One day finally happened ……. and now this recipe is filed in the ‘I should make these again one day’ section as they’re pretty good muffins.

The original recipe is here; I have tweaked the recipe in a very minor way by using ingredients I prefer to use.

Dairy Free Apple Muffins

Yield: 12

Ingredients

  • 1 medium egg
  • 250 ml (1 cup) non-dairy milk
  • 125 ml (1/2 cup) mild tasting olive oil
  • 300 g (2 cups) plain white flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 2 Granny Smith apples
  • 150 g (3/4 cup) brown sugar
  • 1/2 teaspoon ground cinnamon, extra
  • 2 teaspoons caster sugar

Instructions

  • Preheat the oven to 180ºC (160º C fan-forced).
  • Lightly grease or line a 12-hole muffin pan.
  • Place the egg into a small bowl and whisk until it is lightly beaten. Add the non-dairy milk and oil and whisk to combine.
  • Sift the flour, baking powder and soda and cinnamon into a large bowl.
  • Finely dice one of the apples (removing and discarding the core, but keeping the peel) into the flour.
  • Add the brown sugar into the egg mixture and stir to combine and break up the sugar (especially if you have used a cup rather than the weight as it needs to be firmly packed into the cup to get the right amount of sugar).
  • Add the wet ingredients to the dry and gently fold until the ingredients are just combined.
  • Divide the mixture evenly between the 12 muffin cases.
  • Slice the other apple into 24 even slices (discarding the core, but keeping the peel). Place two slices on top of each muffin.
  • Bake for 20 minutes or until they spring back when lightly pressed.
  • Combine the second measure of ground cinnamon with the caster sugar and evenly sprinkle over the top of the hot muffins.
  • Set aside to cool for 10 minutes before removing from the muffin tins and allowing to cool completely on a wire rack.
  • Store in an airtight container and eat within 2-3 days.
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My adjustments:

  • I have added in measurements in mls and grams as not all cups are created equal the world over.
  • I use lactose-free milk or almond milk instead of soy milk
  • I use a mild tasting olive oil, also referred to as lite olive oil, instead of vegetable oil
  • I never have self-raising flour on hand so I just use regular flour and add baking powder (1 teaspoon of baking powder to 1 cup of regular flour)
  • I misread the recipe and added all of the cinnamon into the mixture but I like the spicy flavour so I left it that way
  • I never peel the apples, just wash them well.
  • I thought that 3 teaspoons of caster sugar was almost too much to sprinkle on top as I ended up going back over already-sprinkled muffins just to use it all up so I have reduced the sugar down to 2 teaspoons.

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This recipe is adapted from Cultures for Health Nutty Honey Yogurt Zucchini Loaf.  As it contains yoghurt, it isn’t dairy-free so the daughter has missed out this time.  However, with the nuts included, she’d have turned her nose up at it anyway, so no loss there. Continue reading

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Waiting for Mr L to have his golden surf-locks to be trimmed, I browsed through pinterest to find something interesting for dinner.  I happened upon the following recipe Baked sausages with apples, onions, raisins and cider and decided that tea was sorted.

It wasn’t until today when I searched for the source of the recipe that I discovered the recipe belonged to Diana Henry.  It shouldn’t have surprised me as I have several of her books on my “want list” due to the delicious looking food she creates.

I used Calvados apple brandy and Badger Apple Wood Cider.  The recipe has been saved in our “to be made again” folder as it was better than delicious.

 

 

 

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