So… these muffins are awesome! A little bit of apple, a touch of almond, and a bang of cinnamon, and voilà, your home will never smell the same!
This is a diabetic recipe, but I have also included quantities for sugar as a replacement. If you want it naturally sweet and sugar ain’t your thing, honey will do just fine. I made my own home-made puree and used wholemeal self-raising flour for this recipe. I know right, totally bitchin’ 😉
Serves 18 muffins
2 Cups of Wholemeal Self Raising Flour
2 Cups of Self Raising Flour
1 Cup of Sugar Substitute or 1 Cup of dark brown Sugar
1 1/3 of Skim Milk
280g of Apple Puree
4 x 50g eggs
2/3 Cup of slithered or sliced Almonds
Pre-heat the over to 160°C (Fan Forced)
Bake for approximately 18-20 minutes, until the muffins are lightly browned. To check that the muffins a cooked throughout, simply stick a skewer into a muffin, and if it comes out clean, it’s cooked.
You then have the option to re-heat these muffins inside an oven at low temperature for up to 8 minutes. This will make the outer-layer of the muffin slightly crisp and the inside soft and delicious. They seem to taste nicer and nicer everyday.
If serving as a dessert, I recommend accompanying the muffins with a little bit of ‘no sugar added’ ice cream. If, for breakfast, serve with dab of light margarine. My daughter and husband, and, oh yeah… me, have almost devoured a whole muffin batch in a week. These Cinémuffins are pretty damn good, and are the perfect treat while snug inside on the couch watching a classic film.