Truth be told, I don’t usually like muffins. I don’t feel the need for dessert, I don’t add sugar to things, and the thought of eating something sugary in the mornings is totally alien to me. I am the sort of person who actively enjoys dark chocolate. HOWEVER, these muffins are so wholesome, so flavoursome, so fluffy and light, that I made an exception to my rule and ate a whole batch of them this weekend. I honestly can’t get enough- which is good, because we’re having an AMAZING season for apples.
Pro-tip: I never ever buy apples from abroad. They grow so abundantly here, and keep so well, that it’s bonkers to buy them from say, New Zealand, which I have seen in Tesco. Instead, I get hold of them when they’re in season here, stew them like I do here, and freeze for all year round goodness. You can also keep them in a box somewhere cool and dark, individually wrapped in newspaper, if you have the space- I saw my grandparents do this and bring out fresh apples in March or April, six months after picking.
Makes: 15 muffins
Prep: 20 minutes
Cook: 15-20 minutes
Ingredients:
For the apples
2 apples peeled and chopped into small pieces
1 teaspoon cinnamon
1 tablespoon brown sugar (optional)
Splash water
For the muffin mix
440g wholemeal flour
220g rolled oats
220g brown sugar (light or dark brown)
1 teaspoon salt
4 teaspoons baking powder
1 teaspoon bicarbonate of soda
150g vegetable oil
150g apple sauce (I use homemade- I stew 2 chopped up apples until very soft and mash them)
150ml dairy-free milk
Method:
- Pre-heat the oven to 150C and get the apples on to a low heat and stir sporadically, until soft, brown, and sweet
- Mix all of the dry ingredients together in a large bowl
- Add in the wet ingredients and mix together well
- Fold in the apples
- Spoon into muffin cases in muffin tray, and bake for 15-20 minutes, until a skewer comes out clean
The Juggling Chef 