This one is for those who love muffins. It’s a simple mixture of almond, apple, egg and a few other ingredients to give a really delicious and moist muffin. As a bonus, it’s perfectly suited to those can’t tolerate gluten or any starch at all.
It’s ideal for school lunches: the lack of grains makes it a good, low GI snack. It’s also good for a party attracting dozens of people: who knows what food intolerances might turn up? Here’s one for the Fiesta Friday crowd.
- 1 cup of ground almond
- 2 eggs
- 1 large apple, peeled and finely diced
- 1 or 2 tablespoons of sugar
- 1 tablespoon of coconut oil (see notes)
- ½ teaspoon of baking powder
- ¼ cup of milk
- 1 teaspoon of vanilla essence
- ½ teaspoon of cinnamon (see notes)
- ¼ teaspoon of nutmeg (see notes)
- Mix all the ingredients together with 1 tablespoon of sugar. Add the rest of the sugar in slowly until you have the taste you want. You might need even more than we have here if you have a sweeter tooth. The batter should be runny, like a normal muffin mix. You can add a bit of extra milk if you need to.
- Spoon (dollop) into small cupcake paper cups to about two-thirds full.
- Bake in a 180°C oven (350°F) for about half an hour, or until a skewer comes out cleanly.
Egg: Can’t eat egg? Sorry, but we haven’t been able to get this one to work without egg. The vinegar-water-bicarb mixture doesn’t quite do the trick (it was a total flop). We haven’t yet tried yoghurt.
Coconut oil: It needs to be runny for this recipe. So warm it up to 25°C (the melting point) if it’s a cold day.
Cinnamon and nutmeg: you can leave these out. Cinnamon has a lot of starch, and some very, very sensitive people won’t be able to tolerate even such a small amount.