Apple and Cinnamon Muffins
These muffins are ideal both for breakfast and dessert, maybe even with a splash of cream or custard! It's a great way to use up aquafaba (chickpea brine) instead of draining it down the sink. Top tip: if there are leftover apple pieces you can bake them in a separate bun case to make caramelised apple, ideal for topping porridge! Serves 6-12.
1 Tsp Vanilla Essence
6 Tbs Aquafaba (Chickpea Brine)
100g Plain Flour
2 Tsp Baking Powder
1 Tsp Cinnamon
125ml Oat Milk
1) Preheat the oven to fan 180C.
2)Dice the apples into around 1cm cubes. Leave the peel on to keep as much as the vitamin content as possible and reduce food waste (it tastes just as good, I promise!).
3) Combine the apples with 50g of the sugar and a Tsp of cinnamon then set aside.
4) In a separate bowl, cream the butter and remaining sugar.
5) Add the aquafaba and vanilla essence. The mixture might look a little strange and separated at this point but don't worry, this sorts itself out.
6) Add in the dry ingredients and stir until it has just combined.
7) Add in the milk and stir thoroughly until it forms a batter.
8) Line a cupcake tin with bun cases (6-12, depending on how big you want them).
9) Half fill with the batter, then add in a teaspoon of the apple mixture before covering it with more batter. Cook for 25-30 minutes until golden, then enjoy!