We are still loving our new muffin tray 12 hole muffin tray I highly recommend it for anyone doing baby led weaning or cooking muffins on a regular basis. It’s just so much easier to clean than the metal ones and a lot cheaper than always buying bun cases!
I like having these muffin around the house as a sweet but healthier treat for my teenage son when he gets home from school as well as having on hand for the baby led weaning.
- 110 grams of unsalted butter
- 150 grams of gluten free plain flour (I’m using doves today I’ve started to bulk buy flours instead of hunting the supermarkets for the right ones Doves Farm Gluten Free Plain White Flour 1 kg (Pack of 5) works out at £1.70 each)
- 2 medium eggs
- 2 tsp of baking powder
- 100 grams of raspberries
- 550 grams of eating apples
- 2 Tbsp of water
- 1/2 tsp of ground cinnamon
- Preheat your oven to 170c/gas mark 3/ 225f
- Peel, core and dice the apples.
- Place a small frying pan on a high heat. Once hot add the apples, ground cinnamon and water. Fry until the fruit is soft and all the water in gone, make sure you stir constantly in order to prevent burning.
- Place the apple on kitchen roll to cool.
- Place the gluten free flour, baking powder, butter and eggs into a mixing bowl and mix with an electric mixer for two minutes until all the ingredients are well mixed.
- Break the raspberries down into small pieces and add to the mixture then stir in the cooled apples.
- Stir until all the ingredients are evenly mixed.
- Divide the mixture in to a 12 hole muffin tray.
- Bake in your preheated oven for 25-30 minutes until golden brown and fluffy.
- Place and cooling rack to cool then serve.
I like to zap one in the microwave for 20 seconds and eat with low fat custard as a healthier desert.