Rachel Hornibrook’s Bramley Apple & Almond Muffins

Ingredients

• 1 Bramley Apple, peeled & chopped
• 1 tbsp light brown sugar
• 20g flaked almonds +extra
• 1+1/2 tsp cinnamon
• Pinch salt
• 100g oats, blitzed into flour
• 60g self-raising flour
• 1 tsp baking powder
• 1 egg
• 1 tsp vanilla extract
• 1 tbsp coconut oil, melted
• 3 tbsp maple syrup
• 100ml buttermilk (or use regular milk with juice of 1/4 lemon)

Method

1. Preheat the oven or air fryer to 180 degrees Celsius.
2. Mix the Bramley apple pieces with 1/2 tsp cinnamon & sugar and set aside. Mix together the dry ingredients along with the remaining 1 tsp cinnamon with a whisk.
3. Make a well in the centre.
4. Whisk together the egg, vanilla & buttermilk.
5. Add to the centre of the dry mix along with the coconut oil.
6. Add the apple & flaked almonds, mixing again.
7. Scoop into muffin cases in a muffin tin and bake for 20-23 minutes.
8. If you’re using an oven to bake these, they may need an extra 2-3 minutes.
9. Serve & enjoy! Will keep up to 3 days in a sealed container. Suitable for freezing.