There’s something about thunderstorms and baking that go so perfectly together. Being all snuggled up inside while something tasty is baking in the oven is one of my favorite feelings. While pouring showers in Australia are a lot warmer than the ones back home, they still make me crave fall-y flavors, and baking muffins in a new place always makes me feel at home.
The oven here is an interesting beast. There’s no temperature gauge and it has an open flame, but I’m guesstimating that 375 will work pretty good for these guys. I found some almond encrusted dates in the grocery store which were pretty exciting chopped up and mixed in the batter, but if you just want to use regular dates that’s cool too.
Even though I hate the word moist with a passion, all the apple in these definitely makes them worthy of that description. Since I’m an impatient person I pried one out of the pan way before they had cooled and it fell to pieces immediately so I ate it with a fork in a bowl. If you’re more patient than I am, and like your muffins whole, wait about 30 minutes before digging in. Or use muffin liners, your call.
Apple Cinnamon Muffins
2 cups flour, your choice(spelt is good here)
2/3 cup sucanat
2 tsp baking soda
3 tsp cinnamon
½ cup vegan butter, melted
2 tsps vanilla
1 cup almond milk
1 tablespoon flax mixed into 3 tablespoons water
2 granny smith apples, finely chopped.
¾ cup dates rolled in almonds, finely chopped
Preheat oven to 375, and grease some muffin tins. In a bowl mix together the flour, sucanat, baking soda, salt, and cinnamon. In a separate bowl combine the vegan butter, vanilla, almond milk, flax egg. Make a well in the center of the flour mixture, pour in liquid, stir til just combined. Mix in apples and dates, and divide amongst muffin tins. Bake for 13-15 minutes, or until a toothpick inserted comes out clean(a few crumbs are okay).