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Apple Brunch Muffins

Deep winter reminds us to enjoy the harvested gifts of the earth and share them with whanau and friends. Our abundant apple crop in April coincided with COVID and travelling away from home, so the coxes oranges, granny smiths and red delicious remain in storage in the fridge, meaning we have the gift of organic apples for all sorts of winter crumbles, muffins, cakes and pies.



This recipe is naturally quite dense and moist and as a result very sustaining! Perfect for breakfast or packed into lunchboxes. Yield is 6 large muffins, or 12 small.


1 heaped C rolled oats

1 heaped cup almonds

1 t cinnamon

1 t ginger

1/2 t baking soda

Blend dry ingredients above until consistency of fine breadcrumbs. Tip into a mixing bowl.


Add:

3 C grated unpeeled apple

1/4 C raisins or 1/2 C frozen blueberries

1/2 C chopped walnuts

1/4 C melted honey

60g melted butter or coconut oil

2 eggs, beaten.


Mix together until combined and spoon into greased muffin trays. Bake 180 degrees until springy to touch - up to 35 mins for large and 20 mins for small. Enjoy buttered or plain.




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