Get adventurous with some apple and pecan muffins.
Apple & Pecan Muffins Gluten & dairy free
Ingredients: 250g rice flour 150mls runny honey 150gms rapeseed oil 100gms coconut sugar 50mls tepid water 150g chopped pecans/walnuts 2 apples (peeled, cored and diced/grated) 2 eggs 2tsp ground cinnamon 1tsp bicarbonate of soda 1tsp gf baking powder 1 tsp vanilla paste ½ tsp ground ginger Pinch of salt
Method: Preheat oven to 180⁰C / 160⁰C (fan)
Prepare a muffin tray lining it with 12 tulip muffin cases.
Peel, core and dice/grate the apple. Chop the walnuts. In a bowl prepare the dry ingredients by mixing the rice flour, baking powder, bicarb of soda, cinnamon, ginger and salt. Whisk the eggs and then add the honey, oil, water, and vanilla paste, continuing to whisk until all is incorporated. Add the dry ingredients mix to the wet and fold it in using a large spoon/spatula, (don’t over mix). Then fold in the apple and 50g of the nuts.
Pour the mixture evenly into the muffin cases, sprinkle the remaining nuts over the top and bake for appx 25 mins. The muffins are ready when a skewer inserted comes out clean. Remove from the oven and allow to cool on a wire rack.
Enjoy.
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