Organic apple almond and sultana muffins

Now that we are starting to approach cooler weather I really felt like having something yummy and warm and apple-y (yes that is a word 😉 ). Something that brought back childhood memories, something akin to apple pie, but not quite.

The smell of this cake and muffins were absolutely divine! My little ones couldn’t wait to get their lips around these!

If you are looking for an additive free snack look no further.

These were a bit of a treat, we don’t often have gluten in our diet, if we do, we prefer to use Organic Flours.  This recipe has a lot less flour than normal recipes as half the flour quantity is made from almond meal.  So whilst it is a treat, there is some goodness in here too with the almond meal, apples and sultanas.

I first came across this recipe from the Delicious magazine.  However, it looked like a very humble tea cake.  I decided to give it a whirl and realised that the batter was a very large serving.

I halved the batter and made one cake and the remainder were muffins.

Muffins are perfect to take with you anywhere as a snack…a cake I feel is nicer to have at home.  Well that is what I find with 5 grubby little boys anyway 😉

I always prefer to cook in bulk.  I am limited in time, so when I do cook I always bake in larger quantities to save time in the future.

This additive free organic apple almond and sultana recipe is perfect for that!

Ingredients:

2 cups organic almond meal
2 cups organic self raising flour
2 tsp ground cinnamon
250g organic butter, softened
1 cup sugar (rapadura or coconut sugar or substitute for your preferred option)
4 organic eggs
1 cup organic milk of choice (ie oat, rice, almond, cow)
4 organic Granny Smith apples, peeled, cored, cut into 1cm pieces
1/2 cup organic sultanas
1/2 cup chopped almonds, toasted

Topping

1 – 2 organic Granny Smith apple, peeled, cored, thinly sliced
1/4 cup organic chopped almonds, toasted
1 tbs raw sugar

Method:

Preheat the oven to 170C.  Grease and line a 24cm springform cake pan.

Combine the almond meal, flour and cinnamon in a bowl and stir well to combine.  Set aside.

Place the butter and sugar in a large bowl.  Using electric beaters, beat until thick and pale, occasionally scraping down the sides of a bowl with a spatula.  Add the eggs, one at a time, beating well after each addition.  Beat in a third of the flour mixture, followed by a third of the milk.  Repeat until all the flour mixture and milk is incorporated, beating until smooth.

Add the apples, sultanas and almonds, mixing well to combine.  Spoon batter into pan, then smooth surface with a spatula.  For the topping, arrange the apple in a circular pattern around the edge of the cake and in a small circle in the centre.  For muffins, just put 2-3 slices on the top of each muffin. Sprinkle with toasted almonds and sugar.

Cover with a layer of baking paper, then a layer of foil.  Bake for 1 hour 30 minutes for the cake; 30 minutes for the muffins (check your depending on your oven they can all vary a little).  Remove foil and baking paper and bake for a further 20-25 minutes (for the cake) until light golden and a skewer inserted in the centre comes out clean.  Leave to cool in the pan for 15 minutes.

Delicious!

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