YOU Gluten Free - - Bakes & Treats -

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.

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