Spiced Apple Muffins

I had so many apples. Some how I had ended up with 2 huge bags of homegrown, beautiful, crunchy apples. And there are only so many apples you can eat before they go bad!

I made simple apple crumble, stewed apple, grated apple in bircher, apple in smoothies. But there were still so many left! And they were starting to go soft as well.

My mum used to always make a lot of fruit based baked goods. Banana cake, Berry muffins, Orange and Poppy seeds cake and of course Cinnamon and Apple Muffins. My mum, being health conscious, would always make them healthy of course.

So I set out to make a huge batch of Apple Muffins. All the recipes I found only required 1 or 2 apples! That wasn’t going to help my apple dilemma. So instead I made up a recipe myself, and hoped for the best.

Surprisingly, I got it first shot! I knew I’d got it right because I got home from work the next day and only 1 muffin was left! Out of 12!

So I made them again. And again. And again. They are chock full of apples, so sweet from the sugar of the fruit and so soft and moist from the juice of the apples. These babies are ridiculously simple and I even know the recipe off by heart now.

Are you ready for this?

Spiced Apple Muffins
Makes: 12

Ingredients

• 1 cup of soy milk
• 2 tsp vinegar
• 1/2 cup coconut sugar
• 1/2 cup coconut oil
• 4 medium apples
• 1 tsp vanilla
• 1 tsp mixed spice
• 1/2 tsp ginger powder
• 1 tsp cinnamon
• 1/2 tsp cloves
• 2.5 cups of flour (white, wholemeal or gluten free)
• 1 tsp bicarb soda
• 1 tsp baking powder

Method

1. Line a 12 muffin pan with patties and preheat oven to 180C fan forced
2. Put milk and vinegar into bowl for 10 minutes
3. Dice the apple with skin on, into small pieces
4. Melt the coconut oil on the stove top at low heat. Add the milk mixture and heat until the milk is warm
5. Put the oil and milk mixture into a large bowl and whisk in coconut sugar and vanilla
6. Add spices, flour, bicarb and baking powder. Stir with a large spoon until smooth
7. Add apples and stir through
8. Divide evenly between muffin patties
9. Bake for 15 to 20 minutes, until the tops are golden and feel firm when the tops are pressed.
10. Store for up to 5 days in an air tight container.