The mix of coconut and apple gives the muffins a delicious flavour and texture.
MAKES 12 muffins
Preparation time: 15 minutes Baking time: 20-25 minutes 375 ml (1½ c) gluten-free flour mix (see tip on page 8 and below) 125 ml (½ c) desiccated coconut 15 ml (1 T) baking powder pinch of salt 100 ml brown sugar 100 ml sunflower oil 200 g apple purée 160 ml (₂⁄₃ c) water 1 apple, thinly sliced and dipped in lemon water cinnamon sugar to sprinkle on top butter to serve
1 Preheat the oven to 180 °C. Grease a muffin tin with 12 hollows with nonstick spray.
2 Mix the flour, coconut, baking powder and salt to combine well.
3 Mix the sugar, oil, apple purée and water and add to the dry ingredients.
4 Spoon the batter into the muffin hollows until three-quarters full.
5 Press 2 apple slices vertically into the top of each muffin and sprinkle cinnamon sugar over.
6 Bake for 20-25 minutes or until done. Allow to cool slightly in the baking tin, then transfer to a wire rack to cool completely.
7 Serve with butter.