Something about the combination of nutmeg and apple I find so comforting, it reminds me of fall and as an anti-summer person – it’s just so hot, right?! – these apple and nutmeg muffins always take me back to comforting memories of light layers, crisp days and the fact that fall means winter is coming soon and winter means mulled wine.
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
280grams gluten free self raising flour
1/3 teaspoon bio soda
110ml agave syrup
80grams almond butter
115 finely chopped and peeled apples, to be used in batter
Preheat the oven to 160 c
In a mixing bowl, pour in the honey, almond butter and agave syrup. Then, stir the eggs in one at a time.
In a separate bowl, mix the bio carb and flour.
Pour the liquid mixture into the flour and bio carb, mixing until you have a batter, then stir in 100grams of the apple, holding back 15grams.
Spoon the batter into a prelined muffin tray. Arrange the the remaining apple pieces on top of the muffins.
Bake for about 30 mins, checking on them 20 mins in. You will know they are ready when you can jab them with a fork and it comes out clean.
Enjoy with a mug of hot milk sweetened with honey and a good book (don’t put the book in the milk).