Ap­ple & Straw­berry Muffins

Recipes+ - - Contents -

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.

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