The combination of buttermilk and apple in these spiced apple muffins makes an incredibly soft and moist crumb.
I used Granny Smith apples for these muffins. They're my favourite baking apple due to their slight tartness and juiciness. This recipe makes 6 larger sized muffins or 12 regular sized.
The flour used was FG Roberts plain flour of course! You can use any bread of gluten free flour, just keep in mind that some are thirstier and you need to adjust the amount of buttermilk so the muffins are not dry.
I use pasture raised eggs that average 55gm each (minus the shell) and always at room temperature. If you are allergic to egg, try replacing the eggs with 1/4 natural greek yoghurt.
Spiced Apple Muffins
Cook Time: 20 min. | Servings: 6 or 12 portions
250gm gluten free plain flour
15gm baking powder
1½ teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of nutmeg
150gm caster sugar
65gm vegetable oil
50gm sultanas (presoaked and drained)
3 Apples peeled, cored and chopped
Preheat oven to 190 degrees celsius
Grease muffin pan and line if preferred.
Mix all dry ingredients in a large bowl.
Whisk egg, buttermilk and oil together in a separate bowl.
Add the wet ingredients to the dry ingredients.
Add the chopped apple and sultanas.
Mix until combined.
Spoon into the prepared muffin pan/cases
Bake for 20 mins (small) or 30 mins (large)
Allow to cool 5 mins before removing from the pan.