Apple & Strawberry Muffins
MAKES 12 PREP 15 minutes COOK 25 minutes COST $1.95 each
1¾ cups gluten-free plain flour 2 tablespoons gluten-free cornflour 3 teaspoons baking powder
1 teaspoon bicarbonate of soda
½ cup caster sugar
1 cup almond milk
½ cup apple puree
1 green-skinned apple, unpeeled, cored,
grated, plus 1 extra, unpeeled, sliced
Preheat oven to 180ºC/160ºC fan-forced. Line a 12-hole (1/3-cup) muffin tray with paper cases. Sift flours, baking powder and soda into a large bowl. Stir in sugar. Make a well at centre. Whisk almond milk and apple puree in a jug. Add to flour mixture, along with grated apple; stir until just combined, taking care not to over-mix. Spoon into prepared holes; level surfaces.
Arrange sliced apple over tops of muffins. Bake for 25 minutes or until a skewer inserted at centres comes out clean. Stand in tray for 5 minutes, then transfer to a wire rack to cool.