Quick and easy to make these dry apples & cinnamon muffins make for a perfect sugar free treat.
Frankly when I entered my kitchen the other day I was all for baking with coffee. My mind was set for a coffee treat but once I started preparing my ingredients I came across a big bag of dried apples which my mum had lovingly prepared for me… suddenly the coffee was out the window and the apples were in. As they were dried apples I wasn’t really sure what to do with them so I settled for yet another sugar free muffins. It was a good choice. The muffins came out perfectly oozing with rich apple flavour.
- 200g dry apples; chopped
- 50g raisings
- 250ml strong tea
- 140g flour
- 100g unsalted butter
- 2 eggs; beaten
- 2tsp cinnamon
- 1tsp bicarbonate of soda
- 1tsp vanilla essence
Preheat the oven to 180C fan and prepare a 12 muffin tin by lining it with paper muffin cases or silicon ones.
In a medium sized cooking pot place your lovely chopped dry apples, add 250ml of freshly brewed tea (I used black vanilla tea) and bring it to a gentle simmer.
Cook on a low heat for about 5 minutes or until all the liquid has incorporated into the apples.
Put aside and allow it to cool for a few minutes.
In the meantime, sift your flour and mix with the bicarbonate of soda.
Beat the eggs.
Now back to our apples…
Add the butter and stir until melted and mixed in.
Add the cinnamon and vanilla essence and stir well.
Finally fold in the flour and bicarbonate of soda mixture, add the eggs and raisings and mix until fully combined but try not to over mix it.
Use a table spoon and scoop one heaped tablespoon of mixture into each muffin casing.
Pop into earlier preheated oven and bake for 18-20minutes at 180C fan.
When the time is up, remove from the oven, remove from the baking tray and place on wire rack and allow them to cool completely.