Ingredients:
310 g (2.5 cups) flour (or GF alternative)
1/4 tsp salt
1 tbsp baking powder
1.5 tbsp cinnamon
1/2 tsp dried OR 2 tsp freshly grated ginger
125 g (4 oz) unsalted butter, melted (or dairy-free alternative)
155 g (1 cup) brown sugar
2 eggs
185-200 ml (3/4 cup) milk (or dairy free alternative)
2.5 - 3 apples, cored and chopped small
When I went gluten-free, I found a yummy apple breakfast bar, for that mid-morning tea pick-me-up, which was too expensive for such a small, packaged gluten-free option. Enter: the idea to batch-bake gluten-free apple muffins. I happily adapted the original recipe to suit my whims and landed on this not-to-sweet, perfectly apple-filled muffin.
One of my flaws in the kitchen is not batch-cooking and freezing into individual serves. In fact, I ashamedly have contributed to more food waste than I would like to admit. However, I am on a mission to use the freezer more effectively to save money and save time, one massive-batched cook session at a time. These muffins freeze perfectly. All I do is pull them out in the morning and pack them into my work lunch bag. By the time morning tea rolls around, I can pop it into the microwave for 15 seconds and have a steaming apple cinnamon muffin with my cup of tea.
I love this recipe because it's not-to-sweet, has so much apple in its bite, and is all too easy to bake and stash. Bring a fork, because she's crumbly!
If baking gluten-free, I enjoy a ratio of GF flour blend (store brand) mixed with ground oat flour and buckwheat.
Ingredients:
Ingredients:
310 g (2.5 cups) flour (or GF alternative)
1/4 tsp salt
1 tbsp baking powder
1.5 tbsp cinnamon
1/2 tsp dried OR 2 tsp freshly grated ginger
125 g (4 oz) unsalted butter, melted (or dairy-free alternative)
155 g (1 cup) brown sugar
2 eggs
185-200 ml (3/4 cup) milk (or dairy free alternative)
2.5 - 3 apples, cored and chopped small
Directions:
1. Preheat oven to 200 C / 390 F and fill a muffin tin with liners.
2. In a large bowl, sift together the flour, salt, baking powder, cinnamon, and ground ginger (if using ground) and set aside.
3. In a medium bowl, whisk together the freshly grated ginger (if using fresh), butter, brown sugar, eggs, and milk until well mixed.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the apples to the batter.
6. Fill muffin tins with batter and bake until a toothpick comes out clean (15-20 minutes).
7. Cool muffins and store in an airtight container or freeze.
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