Apple Muffins

Simple, low sugar, naturally gluten free muffins that can be eaten with yoghurt for breakfast, popped into a lunchbox or enjoyed with tea.

Ingredients: (makes 12 large muffins or 24 mini)

2 Cups of apple puree (made from 4 apples poached with skins on & blitzed)

2 Cups of buckwheat flour

2 Eggs (hand whisked for lightness)

1 Cup of raisins

1/2 Cup of soft brown unrefined sugar

30g of unsalted butter (already softened)

1 Teaspoon of bicarb of soda & 1 teaspoon of baking powder (Doves GF)

1 Cup of oats (leave some of the cup to sprinkle over the top)

2 Teaspoon of cinnamon

Method: Preheat the oven to 180 degrees and wipe a silicon muffin case with butter or muffin cases. Combine all the dry ingredients including the raisins. Next combine the butter with sugar, followed by the well beaten eggs and apple puree. Fold the dry into the wet ingredients and pop straight into the oven so the air is kept in and helps the muffins rise a little, don’t expect a big rise. Put in the oven for 25 mins and pop a knife in one to check they are cooked through. Leave to cool and enjoy!