Apple and Cinnamon Muffins (vegan)
Apple and cinnamon muffins are perfect for using up leftover apples, and use ingredients you probably already have at home. This recipe is really easy and makes a big batch of muffins, which can be frozen or enjoyed straight from the oven. I drizzled mine with vegan caramel sauce and flaked almonds, but they'd also work with a simple muffin glaze or just as is. On a personal note, I've spent the last few days stuffing my face with warm muffins whilst guzzling tea. I hope you do the same!
- 530ml vegan milk (I use oat but any type would be fine)
- 2 tsp apple cider vinegar
- 450g self-raising flour
- 150g plain flour
- 300g caster sugar
- 1 tbs cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
- 3 apples (any type you like!), peeled and cut into small cubes and tossed in a squeeze of lemon juice
- 1 tsp grated lemon rind
- 100ml vegetable oil
- 2 tbs applesauce
- Caramel sauce and flaked almonds for topping, optional
- Grease muffin tins with vegan butter and a sprinkle of flour, or place cases in each one (this recipe makes approximately 14 large muffins but you could also make small ones).
- Preheat oven to approximately 190 degrees Celsius.
- In a large jug, combine milk and vinegar, stir and set aside for 10 minutes.
- In a large bowl, combine all the dry ingredients.
- Add apple pieces and toss to coat.
- In another bowl, combine rind, oil and apple sauce. Add milk mixture.
- Slowly pour wet mixture into dry mixture, stirring until just combined.
- Using an ice-cream scooper, divide mixture evenly into prepared trays and place in the oven.
- Bake for approximately 30 minutes, or until they spring back to the touch and an inserted skewer comes out clean.
- Drizzle with warm caramel and top with almonds if desired.
- Store in an airtight container in the fridge or freezer.