Here’s one of my new favourite recipes to get us started. It’s a guilt-free cake fix. Give it a go, adapt it a little if you want and let me know what you think.
These sugar free muffins are great for when I need a bit of cake without the guilt or the post-cake sugar crash. They are moist and delicious with a subtle sweetness. I make them for my 8 month old daughter so I don’t add any sugar to the mixture, but sometimes I treat myself by spreading them with a bit of butter or honey. Yum!
Ingredients:
150g (5 ½ oz) wholemeal spelt flour
1 ½ tsp gluten free baking powder
½ tsp cinnamon
A couple of handfuls of sultanas
60g (2 oz) coconut oil or butter
2 large eggs, beaten
3 medium apples, grated
3-4 tbsp milk
How to make them:
Preheat oven 190°C/375°F/Gas Mark 5.
Sift dry ingredients into a bowl. Gently melt the butter or coconut oil. In a separate bowl, combine the eggs, grated apple and melted butter and mix well. Then pour the apple mixture into the flour and fold together. Add enough milk to give a soft dropping consistency. Spoon the mixture into greased muffin tins and cook for 10-15 minutes until golden brown.
I use whatever apples I have lying around, usually the ones that are going a bit wrinkly in the fruit bowl! However, if you want to get more flavour, you could experiment by using a stronger tasting apple like a cooking apple.
To add a bit of natural sweetness, you could try adding honey to the mixture or a bit of freshly squeezed fruit juice, some orange zest or even some chopped dates. If you try these any of these, please let me know how it goes.
Also, try them with 2 medium carrots instead of apples for a slightly different taste.
Looks very good! Did you use cassia cinnamon or true Ceylon cinnamon? I’ve written a post about the differences that you might be interested in reading.
http://marcellarousseau.wordpress.com/2013/02/01/new-food-friday-saigon-cinnamon/
Oh, I didn’t know about the different types of cinnamon. Thank you so much for directing me to your blog. It’s great.
I’ve just been using a normal, supermarket variety of cinnamon but after having read your blog I’m going to investigate the different types. I’m also going to make some cinnamon raisin loaf. It looks delicious. I like to use wholemeal spelt flour in most of my baking, so I’ll give that a go and let you know how I get on.
I’ve just learned about the differences myself recently. Thank you and I’m glad you like my blog. Isn’t it funny how when you see a food photo on someone’s blog that it tempts you into making it yourself! I found a recipe for a Tarte Tartin on someone’s blog and I’ve made it 3 times already! It’s a complicated recipe even for me and I’ve been cooking/baking for over 50 years! But today I watched a video by Jamie Oliver and he did a great job of showing/explaining how it’s done. So, my 4th attempt should be even better. I’ve never tried spelt flour although I’ve heard Chef Lydia Bastianich talk about it and I think my son uses it too. Thanks for stopping by!
[…] Deliciously Ella always has some nice muffin recipes. Or how about trying these recipes from my blog: Healthy Apple Flapjack ; Naturally sweet Apple muffins? […]