Apple & Cinnamon Muffins
Dry mix
1 quantity of muffin mix (400g)
2 medium apples, skin on, chopped finely. Save some to poke in the top of the batter before cooking
½ cup sultanas or chopped dates (alternatively use chopped walnuts)
1-2 teaspoons cinnamon (alternatively, add the grated rind and juice of 1 medium lemon)
Wet mix
2 eggs/ flaxseed eggs (see note at bottom)
½ cup (125ml) neutral flavoured oil e.g. canola or equivalent melted butter/margarine
1/3 cup milk/ plant-based milk
Instructions
Preheat oven to 180oC fan bake
Mix wet mix ingredients together then add to dry mix ingredients in bowl
Divide batter between 12 muffin cups (I use muffin papers in muffin tin to prevent sticking), poke saved apple into the top of the batter and bake for 18-20 minutes until cooked through
Cool before serving
FLAXSEED EGGS
For vegan muffins use flaxseed eggs instead of regular eggs. To make two flaxseed eggs mix 2 tablespoons of ground flaxseed with 6 tablespoons water. Leave for around 10 minutes to thicken to a gel before using in the recipe. Note: Flaxseed is often called linseed
