These are a perfect autumn muffin, lovely for breakfast with a cup of coffee and so simple to make. I've based this recipe on my Strawberry and Vanilla Muffins, a recipe I had all but forgotten about which is a shame as it's a good one! The texture in these are absolutely lovely - light, fluffy and moist with just a hint of warming cinnamon and nutmeg and chunks of fresh apple.
Apple Spice Muffins:
350g (2 1/2 cups) flour
150g (3/4 cup) golden caster sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
240ml (1 cup) plain, unsweetened soy yogurt
120ml (1/2 cup) rice milk
160ml (2/3 cup) walnut oil*
1 tsp vanilla extract
2 cups diced peeled apples
demerara sugar - optional
*You can use vegetable, sunflower or canola oil here, I opted to use walnut oil as I've been enjoying it in baked goods lately and the flavour goes lovely in these. I further would have added some chopped walnuts to the mix but then my son wouldn't have eaten any!
Preheat the oven to 190C / 380F. Either grease a 12 hole muffin tin or you can make muffin cases out of baking paper like I did. Simply cut out 5" squares, spray the muffin tin with a little cooking spray and press them in making sure you crease the folds in. I do find that store bought muffin cases tend to stick with these though so either do this or simply grease the muffin tin.
In a large bowl whisk together all the dry ingredients. In a smaller bowl whisk together the soy yogurt, rice milk, vanilla and oil. Toss the diced apple in with the dry ingredients then add the liquid and gently fold in with a rubber spatula until it just comes together. Do not overmix or you will end up with tough, rubbery muffins!
Spoon into the muffin cases, about 3/4 full then if you like sprinkle the tops with some demerara sugar. Pop in the preheated oven and bake for 20 minutes or until risen, slightly golden on top and a toothpick inserted comes out clean. Remove and let cool in the tin for 5 minutes then transfer to a wire rack to cool.
♥
Nutritional Information: based on 1 muffin
Calories: 270
Fat: 10.9g
Sat Fat: 1.1g
Protein: 4g
Fibre: 1.2g
Carbs: 38.8g
Sugar: 15.3g
Sodium: 152mg
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These look great! I haven't baked for a while so I think I'm going to try these very soon! I made your lentil bolognese the other day and it was DELICIOUS, thank you! My boyfriend and I loved it! I don't write on my blog anymore but I still always check yours :) X
ReplyDeleteThanks so much! So glad you both liked the lentil bolognese, it's a standard in our house :-) Hope you like the muffins too! ♥
ReplyDeleteThese muffins look great, I need to bake something soon.
ReplyDeleteOoh, those look perfect! Marking these to make this fall!
ReplyDeletethey don't sell soy yogurt in my country.. :(
ReplyDeleteany subs?
Hi Michal! Well, I haven't tried these without the soy yogurt but I would just replace the yogurt AND rice milk with either soy or almond milk as they are creamier and higher in protein. Add 1 tsp apple cider vinegar (or lemon juice) to the milk and give it a stir, leave it a few minutes to get a little curdled. I would then probably add 1 - 2 Tbsp of cornflour/cornstarch/arrowroot to the dry ingredients to help it bind. Hope that helps!
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