Apple, Cinnamon & Sultana Muffins
After a year of banana bread, I thought it would be time to try a different sweet snack that meets the criteria for being a regular occurrence. 1) Must be easy and convenient to make, no fussy ingredients! 2) Tastes delicious!
These apple, cinnamon and sultana muffins rely mainly on staple ingredients, the only things you need fresh are apples and eggs. Apples can be substituted for other fruit such as pears or blueberries, and eggs can be substituted with chia or flax eggs so there's a good amount of flexibility.
In the mood for blueberry muffins? Try this recipe: Vegan Blueberry Muffins
Fat, 6g (1g saturated)
Fibre, 1g (3%)
Iron, 1mg (7%)
Calcium, 59mg (8%)
Folate, 11ug (5%)
Magnesium, 16mg (6%)
Phosphorous, 163mg (30%)
Potassium, 176mg (5%)
Zinc, 0.4mg (5%)
Copper, 0.08mg (7%)
Selenium, 3ug (5%)
Vitamin C, 1mg (2%)
Vitamin A, 12ug (2%)
Vitamin K, 3ug (3%)
Vitamin E, 1mg (33%)
Niacin (B3), 1ug (8%)
% RNI (reference nutrient intake) based on adult females aged 18-50
50g wholemeal flour
1 tbsp baking powder
1 tsp ground cinnamon
0.5 tsp salt
66g golden caster sugar
125ml soya milk (your choice of milk)
4 tbsp olive oil
2 apples, cored and cut into 1cm cubes
1 tsp demerara or brown sugar
Small handful of flaked almonds
Heat your oven to 180°C (160°C fan) and line a 12-hole muffin baking tray
Add flour, wholemeal flour, baking powder, cinnamon and golden caster sugar to a large bowl and stir.
In another bowl, add eggs, milk and oil.
Whisk well then pour into the dry ingredients along with cubed apples and sultanas. Stir to combine the ingredients and take care not to over-mix.
Divide the batter into the muffin tin and top each muffin with a small sprinkling of brown sugar and a few flaked or chopped almonds.
Bake for 25 minutes until golden on top. Leave to cool for a few minutes then turn out onto a wire rack to cool fully.