Apple and Raisin Muffins

7. April, 2009

I love these muffins freshly baked. I often make them when I have apples that are turning slightly soft (past their best). You don't need absolutely crisp and fresh apples so use those that are still tiredly lying around, staring at you whenever you walk past them. I never, ever throw away food and when I have tired fruits (tired as in old)...I make muffins, smoothies, ice lollies or similar. Research suggests that apples may reduce the risk of some types of cancer such as colon, prostate and lung cancer. Apples contain Vitamin C as well as several other antioxidant compounds. The fibre helps regulate bowel movements and may thus reduce the risk of colon cancer. You might use the proverb A muffin a day keep the doctor away for these muffins!

I prefer to use a silicone muffins pan when making muffins.

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Super healthy muffins, packed with vitamins

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This recipe is:

Lactose (dairy) free
Nut free

Apple and Raisin Muffins

Makes 12 muffins

Ingredients

2 apples, very sweet (such as Pink Lady, Gala or Fiji), peeled, cored and chopped finely
350 grams (13½ oz) spelt flour
100 grams (3½ oz) bran
3 teaspoons aluminium free and gluten free baking powder
2 teaspoons ground cinnamon
1 teaspoon vanilla extract (from a health food store)
¼ teaspoon salt (Himalaya or sea salt)
80 grams (3 oz) Rapadura (or other raw cane sugar)
125 millilitres (4 fluid oz) soy milk
125 millilitres (4 fluid oz) apple sauce (without added sugar)
2 eggs (please use free range egg)
2 tablespoons coconut oil
2 tablespoons agave nectar
100 grams (3½ oz) raisins

Preparation

Peel and core the 2 apples. Chop very finely.
In a large bowl, sift together the 350 grams spelt flour, 3 teaspoons baking powder, 2 teaspoons ground cinnamon and ¼ teaspoon salt. Also add the 100 grams bran.
In a separate, medium bowl combine the 2 eggs, 125 millilitres soy milk, 125 millilitres apple sauce, 80 grams raw cane sugar, 2 tablespoons agave nectar, 2 tablespoons coconut oil, 1 teaspoon vanilla extract, the chopped apples and the 80 grams raisins. Mix well.
With a large wooden spoon, fold the wet ingredients into the dry ingredients. Do this swiftly and do not stir, only fold approximately 8-10 times.
The batter will look fairly ugly but this is fine since it will ensure that the muffins will be light.
Add more soy milk if needed.
Lightly grease the silicon muffin pan with a few drops coconut oil and fill each cup two thirds to the rim.
Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 20-25 minutes.
Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack. Allow to cool completely if using a silicon muffins pan as the muffins will be easier to remove.

Tips

You can use maple syrup instead of the agave nectar.
If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
You can use whole wheat flour instead of the spelt flour.
You can use regular baking powder instead of the aluminium and gluten free one.
You can use dates instead of raisins. For an added health bonus, add a handful of chopped walnuts.
You can use organic baby food instead of the apple sauce. Use baby food with apples, apricots, pineapples, bananas or pears. Just make sure they are without added sugar.
The muffins freeze well.
You can also use almond milk, rice milk, oat milk and semi-skimmed milk instead of the soy milk