These moist apple and cinnamon muffins are super easy to make and are dairy-free. Whether it’s breakfast muffins you’re after or an afternoon snack, these are just the ticket.
- 75g dairy-free margarine (suitable for baking)
- 65g golden caster sugar
- 1 free-range egg
- 50g self-raising flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 65g ground almonds
- 50g hazelnuts
- 1/2 apple
- 1/2 teaspoon vanilla extract
Preheat the oven to 180°C/350°F. Line a muffin tray with paper cases.
Beat the margarine and sugar in a large bowl until pale and fluffy. Beat the egg in another bowl, then stir it into the margarine mixture. Sieve in the flour, baking powder and cinnamon, then fold through (don’t mix too much at this stage). Stir in the ground almonds.
Roughly chop the hazelnuts, then halve, core and chop the apple into rough one centimetre chunks. Add the apple to the bowl along with half the hazelnuts and the vanilla extract, then stir briefly to combine.
Divide the mixture between the paper cases and sprinkle over the remaining hazelnuts. Place on the middle shelf of the hot oven for around 20 minutes, or until golden and an inserted skewer comes out clean. Leave to cool completely on a wire rack, then tuck in.