As winter approaches we find ourselves, here in the UK, seeking comfort in warming stews and baked puddings such as apple crumble and custard or steamed syrup sponge, hence the inspiration for putting apple crumble flavours into a gluten free muffin.
Traditional English pudding recipes are enjoyed by millions of people not only here in the UK, but all over the world. The simplicity of them is not only part of their attractiveness, it is perhaps the comfort that they give people that makes them satisfying to eat.
Browsing through Facebook a few weeks ago, I was looking for another way to use apples. One of the great things about social media is that we have access to recipes at our finger tips. BuzzFeed’s Proper Tasty is one of my go to Facebook pages. They produce simple videos of all of their recipes. I saw this apple crumble cake on there and having made a few test batches, I am now happy with this gluten free version.
Apples have so many health benefits are one of the most cultivated fruits in the world. Blogger and editor-in-chief of Well-Being Secrets, Helen Nichols, has conducted extensive research into how they can benefit you.
As Christmas approaches you may want to swap baking your traditional mince pies for this as an alternative, as it includes the spices we associate with festivities, cinnamon, nutmeg and clove.
A big thank you to BuzzFeed for the inspiration and I hope that you enjoy making this gluten free versions.
Ingredients: Apple mixture
200g apples, diced (eating apples are better than cooking apples for this recipe)
1 tble spoon light brown sugar
1 tsp cinnamon
1 tsp nutmeg
1 tble spoon lemon zest
Juice of half a lemon
1 tsp vanilla extract
Ingredients: Cupcake mix
150g unsalted butter, softened
150g brown sugar
150g gluten free plain flour
1 tsp gluten free baking powder
1 tsp cornflour
1 tsp cinnamon
½ tsp ground cloves or if you don’t have ground cloves used mixed spice
2 cups of gluten free oats, of sprinkling on top of muffins
1. Preheat oven to 160°C/320°Fm gas mark 5, line a muffin tray with cases.
2. In a medium saucepan, cook the apple, sugar, cinnamon, nutmeg, lemon zest, vanilla extract, and the juice of half a lemon until soft. Remove from heat and mash until the mix resembles a paste. Then leave it to cool.
3. Cream the butter and brown sugar together. Add the flour, cornflour, baking powder, cinnamon, and ground cloves/mixed spice if you are adding that instead of the ground clove. Mix until all the dry ingredients are incorporated. Add one of the eggs and mix in. Repeat until all three eggs are fully mixed into the mix to make a batter. Now fold in the cooled apple mixture.
4. Using either an ice cream scoop or a tablespoon, put an even amount of the cupcake mix into the muffin cases in the muffin tin. Fill about halfway. Sprinkle a teaspoon of gluten free porridge oats on top. Bake for 30-35 minutes, or until they spring back at you when you touch them. Then leave to cool.
Happy gluten free baking 🙂