Cinnamon Cranapple Muffins

You can never have too many muffin recipes - this batch has been made in honour of a friend of mine, who just loves Cinnamon Cranapple. You know that you have hit a good combo, when you eat most of the batch whilst you are taking pictures of them. Guilty as charged!

The dry ingredients here is enough to make 4 batches of muffins. Mix the entire quantity up and bag the rest up in 3 sturdy food bags. This will save time when you want to make more (*cough* I need to make more tommorow) and it is handy to take with you if you are staying with family and want to whip something up without much fuss.

Cinnamon Cranapple Muffins

3 cups of all purpose GF flour

1/2 cup of rice flour

1 teaspoon of baking soda

1 tablespoon of egg replacer

1 1/2 teaspoons of xanthan gum

1/3 cup of sugar

2 teaspoon of cinnamon

To make muffins:

Place one cup of the dry mixture in a bowl.

Wet mixture

2 eggs

2 tablespoons of melted butter

1/3 cup of buttermilk

Chopped bramley apple

a handfull of dried cranberries

In a smaller bowl or cup, whisk two eggs, 2 tablespoons of melted butter and a 1/3 cup of buttermilk (or full fat milk/soya milk).

Pour the wet ingredients into the bowl with the dry ingredients and whisk until you have a smooth batter.

Peel and chop a bramley apple (granny smith or cooking apples work well too). Dust the apple, until coated with a little GF flour, take a handful of dried cranberries and flour these also. Fold the fruit into the batter.

Spoon the mixture into 10 muffin cases, or a well greased muffin tray.

Cook on 375 F/190 C

You can remove and replace the fruit and spices in this, try adding apricots, almonds, peaches, chopped pears, cherries, grated carrot and ginger... the possibilities and combinations are endless.