I recently picked up a lovely bag of new season Pink Lady apples at my local farmer’s market. A couple of weeks and lots of fennel and apple slaw later, I still had half of them sat in the fridge begging to be used. Then, with perfect timing, I came across a lovely recipe from my fellow food blogger Amy at Thoroughly Nourished Life. Amy, like me, tries to nourish herself daily with wonderful whole foods but doesn’t deprive herself of a sprinkling of sweet things now and again. It was Amy’s recipe for Ginger and Apple muffins that inspired me to put my Pink Lady apples to good use.

Here I’m sharing my adapted version of Amy’s recipe – I omitted the brown sugar, changed up the type of flour, upped the cinnamon and used fresh ginger instead of dried ginger. I also made a smaller batch than Amy (6 instead of 12) for fear of either first attempt failure or all 12 perfectly formed muffins being devoured way too quickly.

Of course be sure to check out Amy’s gluten-free recipe too.

Ingredients (makes 6 medium muffins)

• 1 medium apple
• 120g quinoa & brown rice flour
• 120g buckwheat flour
• ½ tbsp baking powder
• ¼ tsp salt
• 1 tsp ground cinnamon
• 2-3 tsp freshly grated ginger
• ½ cup milk (Amy uses almond milk but I used standard full cream milk)
• 1 tbsp honey
• 30ml (2 tbsp) olive oil

Method

1. Sieve the flours and baking powder into a large mixing bowl, then add the salt and cinnamon.
2. In another bowl add the milk, oil, honey and grated ginger, then whisk to combine.
3. Reserve ¼ of the apple and then chop the remainder including the flesh, into small cubes.
4. Combine the contents of both mixing bowls and stir in the chopped apple cubes.
5. Heat the oven to 200C and line a 6 cup muffin tin with baking paper.
6. Divide the muffin mix between the 6 cups.
7. Chop the remaining ¼ apple into thin slices and add two slices to the top of each muffin.
8. Bake the muffins in the oven for around 25 minutes.
9. After 20 minutes check them with a skewer – if the skewer comes out clean they’re done.
10. Allow to cool for a few minutes and then remove from the tin and allow to coll on a wire rack

Before they hit the oven (above) and after cooling (below)

Although Amy advised that’s its best to eat these on the day they’re made (or otherwise freeze them) I found them to be just as moist and tasty the second day.

Oh and be sure to follow Amy at Thoroughly Nourished Life if you’re also a ‘wholefoods always/sweet things sometimes’ kind of foodie!

By Laura (Feast Wisely)

Other posts you might like:

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• Chocolate hazelnut spread – like Nutella but homemade
• Chocolate-oat cookies with no added sugar
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