Servings: 8 · Prep Time: 20 mins · Cooking Time: 25 mins
Total Time: 45 mins
Snacks | Desserts | Breakfast
Divine, moist, filling, buttery, tasty and moreish are just a few of the many comments that are made about this recipe. They are simple and straightforward to make and the whole family will love them. Full of warm, spicy cinnamon and delicious apple pieces, they are perfect enjoyed straight from the oven, for breakfast, afternoon tea or as a snack on the go. The baking aroma alone will leave guests begging you for the recipe! One of my favourite ways to serve them is with some clotted cream or homemade custard. Low carb of course! If you would like to swap out the apple then carrot works very well also and will, of course, reduce the carb content, per serving. If you are to do this, then perhaps adding a cream cheese frosting, with a pinch of sweetener would make for a fabulous carrot cake.
- ground almonds (150g)
- ground cinnamon (2tsp)
- ground ginger (1/2tsp)
- eggs (3 large, beaten)
- butter (80g, melted)
- apples (200g, peeled, cored, cut in to small cubes)
- sweetener (2tbsp, optional)
Preheat the oven to 200�C.
Line a 12-hole muffin tin with 8 muffin cases.
In a medium bowl, mix together the ground almonds, cinnamon, ginger and optional sweetener.
In a large bowl, beat together the eggs and melted butter.
Add the dry mix to the wet and stir until thick and combined, then gently fold in the chopped apples.
Divide the batter evenly among the muffin cases, filling them almost full.
Bake for 25 minutes until risen, with a firm golden top, or until a toothpick inserted in the middle comes out clean.
Let the muffins cool for 5 minutes in the tin and then remove to a wire rack to cool.
Store in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.