Yield:makes 12 muffins
Prep Time:20 mins
Cook Time:30 mins
We love the autumnal gluts of apple, and nothing compliments them as well as tasty cinnamon. These muffins make a great breakfast and are a delicious way to keep up the daily dose of baked egg once your child has passed the baked egg challenge at the hospital. This is a recipe which fulfils the hospital criteria for baked egg.
- 1 C gluten-free oats
- ¾ C apple juice
- ¾ C apple puree
- 1¼ C gluten-free plain flour
- ½ Tbs ground cinnamon
- ½ C golden caster sugar
- 2 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ C sunflower oil
- 1 egg
Preheat oven to 180°C (fan) and line your muffin trays with cases (paper or silicon).
In a bowl combine the oats, apple juice, apple puree and leave to allow the oats to soak up the apple.
In a new bowl combine the remaining dry ingredients: flour, cinnamon, caster sugar, baking powder and bicarbonate of soda.
In a large jug beat the egg and sunflower oil until they are just about combined. Then add the oat and apple mixing gently. Pour all of this into the bowl of dry ingredients and stir until it's all pretty much combined - lumpy is good (smooth mix means the muffins will come out more like rocks!)
Spoon your lumpy mix into the waiting muffin cases so they are ¾s full, pop into the oven for 30 minutes. When you take them out of the oven leave them in their trays for five minutes before placing on the cooling rack.
These are gorgeous warm! I bung most of them in a ziplock bag in the freezer and Aars enjoys a freshly warmed one every morning as his daily baked egg dose.