I’ve called these ‘breakfast muffins’ but I don’t think I’ve actually eaten them for breakfast yet. They ARE perfect for breakfast though (and other times of the day…) They are wholemeal, can be made dairy free AND have fruit in them. A better breakfast than a croissant methinks! Apple and cinnamon is one of my all time favourite flavour combinations, so I wanted to get them into something I wouldn’t feel too guilty about eating often. So here it is:
200g wholemeal flour
75g ground almonds
1 tablespoon baking powder
1 tablespoon cinnamon
1/4 teaspoon salt
75g caster sugar
1 tablespoon honey
200ml whole milk (or soy or almond to make these dairy free)
1 large apple (cut into 2cm ish cubes, any preferred variety)
Lined or greased muffin tray
Preheat oven to 200oC
1) In a bowl add the flour, ground almonds, baking powder, cinnamon and salt.
2) In a separate bowl add the egg and sugar and whisk until just combined. Next add the honey, half the milk and mix. Now stir in the grated apple.
3) Add half the dry ingredients to the egg/sugar bowl and fold with a wooden spoon, then add the remaining milk and fold again. Next pour the remaining dry ingredients into the wet mixture and fold again until just combined. Do not over mix.
4) Fill your muffin cases with the batter until 3/4 full. Place on the middle shelf of the oven for 20-25 mins, when ready they will be golden on top and a skewer or toothpick inserted will come out clean. Leave to cool in the tray and then turn out onto a wire rack to cool completely.