As the name would suggest these Apple & Cinnamon Muffins are a breakfast delight completely gluten and diary free. Moist and bursting with flavours, these warming treats are made with Cinnamon, Apple, Walnuts and Vanilla to give them an appetising appeal for the first meal of the day.
Equipment
- Oven
- Medium sized ixing bowl
- Whisk or Electric Whisk
- 12 Case Muffin Tin
- Paper Muffin Cups
- Spoon
Ingredients
- 5 Eggs
- 240ml of Apple Sauce
- 1 Tsp Bicarbonate of Soda
- Handful of Chopped Organic Walnuts
Method
- Preheat the oven to 180 degrees C and line a 12 whole muffin tin with paper cups.
- Put all the ingredients into a medium sized bowl and mix with a whisk or electric whisk until well combined.
- Leave the mixture to sit for five minutes.
- Spoon the mixture into the prepared muffin cups in the tin, about two thirds full.
- Bake in the oven for 15 minutes until they start to brown and are not soft when lightly touched on the top.
- Leave in the tin for 10 minutes before transferring onto a wire rack to cool completely. Glaze with a little honey for extra sweetness.
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