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January 01, 2019
Get adventurous with some apple and pecan muffins.
Ingredients:250g rice flour150mls runny honey150gms rapeseed oil100gms coconut sugar50mls tepid water150g chopped pecans/walnuts2 apples (peeled, cored and diced/grated)2 eggs2tsp ground cinnamon1tsp bicarbonate of soda1tsp gf baking powder1 tsp vanilla paste½ tsp ground gingerPinch of salt
Method:Preheat oven to 180⁰C / 160⁰C (fan)
Prepare a muffin tray lining it with 12 tulip muffin cases.
Peel, core and dice/grate the apple. Chop the walnuts. In a bowl prepare the dry ingredients by mixing the rice flour, baking powder, bicarb of soda, cinnamon, ginger and salt. Whisk the eggs and then add the honey, oil, water, and vanilla paste, continuing to whisk until all is incorporated. Add the dry ingredients mix to the wet and fold it in using a large spoon/spatula, (don’t over mix). Then fold in the apple and 50g of the nuts.
Pour the mixture evenly into the muffin cases, sprinkle the remaining nuts over the top and bake for appx 25 mins. The muffins are ready when a skewer inserted comes out clean. Remove from the oven and allow to cool on a wire rack.
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