It’s starting to feel quite autumnal and a change in eating habits is slowly taking place: soup replacing salad, porridge replacing yoghurt with granola… I’ve got so any recipes in my mind with pear, squash, and other autumn goodies, but for now I had apples to use up that I’d bought for juicing which I hadn’t gotten round to. The addition of date caramel lends complexity to these muffins which kid will be taking to school and I to work. Can’t wait!
5 apples, peeled, cored and chopped into small chunks
For the date caramel:
5 medjoul dates, pitted and soaked in water for 15 mins
50ml milk of any kind
Pinch of nutmeg and salt
1/2 tsp cinnamon
For the muffins:
100g raw cane sugar or replacement
200g peeled and finely grated courgette
180g buckwheat flour
160g almond meal
2 tsp baking powder
1/2 tsp bicarbonate of soda
Pinch of salt
Pre-heat the oven to 180C.
Make the date caramel: mix all the ingredients for the caramel in a blender and pour over the apple chunks. Mix thoroughly.
Make the muffins:
Beat the eggs and sugar for 4 minutes.
Add the other muffin ingredients and mix carefully until combined.
Add the apple chunks with date caramel and mix thoroughly.
With an ice cream scoop, scoop spoons of the mixture into oiled muffin cases.
Bake in the oven for 35 mins. Leave to cool completely before removing from the muffin cases.
This mix makes 20 muffins. Enjoy !