90 min.
Spice muffins
with Braeburn apples and walnuts
Gluten free
This easy recipe unites a light, gluten free dough, ginger notes and crunchy walnuts with sweet Braeburn apples and drives away sorrow and worries.
35 min.
Ingredients
for 12 muffins
130 g rice flour
130 g gluten free flour blend (with potato flour)
8 g baking powder
170 g sugar
250 g plain yoghurt
90 ml olive oil
3 tsp. ginger powder
40 g shelled walnuts
2 Braeburn apples
2 eggs
powdered sugar
1 pinch of salt
130 g rice flour
130 g gluten free flour blend (with potato flour)
8 g baking powder
170 g sugar
250 g plain yoghurt
90 ml olive oil
3 tsp. ginger powder
40 g shelled walnuts
2 Braeburn apples
2 eggs
powdered sugar
1 pinch of salt
Preparation
Sieve flour and baking powder in a bowl and add all the remaining dry ingredients (sugar, salt and ginger powder). Put the liquid ingredients (yoghurt, eggs and olive oil) in another bowl and quickly mix with a fork. Then add them to the dry ingredients and quickly mix to a thick dough.
Cut walnuts with a knife and add to the dough. Wash apples and cut them into halves. Use a mandolin slicer to cut 2 mm thick slices from one apple and small cubes from the other one. Add the cubes to the muffin dough and mix well. Line a muffin pan with muffin papers.
Fill the dough into the muffin papers (but not over the edge) and decorate the surface with thin apple slices. Bake in the preheated oven at 160°C (top/bottom heat) for about 20 minutes until golden yellow. Take out of the oven, allow to cool on a cooling rack and serve with powdered sugar.
Recipe from Debora Vivian
Madame’s Kitchen
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