Firstly, we aren’t gluten free. So, why do I write gluten free recipes? So many readers have been in touch lately asking for them and I find it a bit of a personal challenge to step outside the norms of what we make. The good thing about me making gluten free stuff…is that I know what they’d taste like if they had gluten in them…and therefore know if they are any good without it! So here we go: apple and cinnamon gluten free mini muffins.
The kids have absolutely loved these. And considering they were made with “whatever was in the pantry”, they were a stunning hit. They also freeze well, defrost well and are really quite yummy with an afternoon cup of tea. If you aren’t gluten free and therefore have no desire to make these as gluten free muffins, just swap out the flour for self raising flour and you’re set.
Because these just dried apple rings, they are a year round treat, even when fresh apples are not in season. When apples are in season, I buy a LOT of them. Because fruit tastes it’s best when it is in season and because that’s when it is at it’s cheapest. When they are in season you can bulk make lots of things and one of the many things I make are dried apple rings, which I do in the dehydrator.
I quite liked these muffins with a bit of homemade vanilla custard. It made them extra delicious and kind of like an apple pie flavour!
Apple and cinnamon gluten free mini muffins
Yield 24 mini muffins
- 1 cup dried apple rings diced
- 1 egg
- 1 cup milk
- 2 cups gluten free self raising flour
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/3 cup coconut oil, melted
- Preheat oven to 180 degrees
- Mix all the ingredients together.
- Spoon into mini muffin trays.
- Bake for 15-18 minutes at 180 degrees.