Tender with apple and rich with a peanut butter crunch, these delicious healthy muffins are from Rachel de Thample's cookbook Five. Virtuous enough to eat for breakfast or delicious as an afternoon snack. Makes 12 small or 8 larger muffins.
Ingredients
4 tbsp crunchy peanut butter
6 tbsp light brown muscovado sugar
1 large egg, lightly beaten
½ tsp vanilla powder (or 1 tsp extract)
150ml cloudy apple juice
3 medium apples, coarsely grated (leave the skin on)
100g wholemeal flour
100g rye flour
1 tsp baking powder
½ tsp bicardbonate of soda
1 - 2 tbsp demerara sugar, for sprinkling (optional)
Instructions
Preheat the oven to 180 degrees C/160 C fan. Line a muffin tin with paper cases.
In a large bowl, whisk together the peanut butter and sugar until smooth. Whisk in the egg, vanilla and apple juice, then stir in the grated apple. Add the flours, baking powder and bicarbonate of soda and mix until just combined.
Divide the mixture between your paper cases then sprinkle over the demerara sugar, if using. Tap the muffin tin firmly on the work surface three times, then bake in the middle of the oven for 20 minutes, or until a skewer inserted in the middle comes out clean (mine took 24 minutes).
Allow the muffins to cool in the tin for 10 - 15 minutes, then eat or store in an airtight container for up to three days.
Notes
Recipe barely adapted from Five by Rachel de Thample.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2016/06/27/apple-peanut-butter-muffins-vegan/