Aldi have blueberries in their super 6 at the moment, what does that mean here? We’ve been overdosing on them. And if I can get to them before the kids do, it means delicious blueberry baked goods. I decided to make blueberry muffins today and fancied trying a new recipe. Here is the tried and tested recipe I have used before. I liked the recipe I found in Farm Fresh Recipes from the Missing Goat Farm by Heather Cameron. I adapted it to make it dairy-free and here’s how it looks now.
This recipe is for 24 mini muffins or 12 regular muffins. It easily doubles or trebles. They are super moist, I think the oil and applesauce are wonder ingredients. These muffins would make a delicious breakfast, or a filling snack on the go for busy little people.
2 tsp baking powder
60ml sunflower oil
60 ml dairy free milk alternative (I used unsweetened soya but almond, oat or rice would work fine too)
1 tsp vanilla extract
2 tsp cinnamon
50g brown sugar
Line a muffin tin or mini muffin tin with paper or silicon cases. Alternatively you can grease the tin.
Mix the egg, applesauce, sunflower oil, milk and vanilla in a bowl. Mix until well combined.
Sieve flour and baking powder into a mixing bowl and add sugar.
Make a well in the centre of the dry ingredients and add the wet ingredients.
Stir in the blueberries being careful not to crush them.
Spoon the mix into the muffin cases.
Mix the brown sugar and cinnamon together and sprinkle over the top of the muffins.
Bake in in a preheated oven at 180C (170C Fan) for 15 minutes.
Sprinkle with topping and allow to cool on wire rack.
*A Note on Applesauce
My husband has been spending more time at home these days and is experimenting in the kitchen. He made applesauce yesterday in the bread-maker. I don’t even know how that’s possible. We inherited the bread maker and it has sat unused for months. Anyway, the applesauce turned out great. But here’s how to make it the normal way:
You will need:
4 apples (we used gala and granny smith, that were sitting in the fruit bowl over a week)
100 ml water
Peel and core apples.
Place in a saucepan with water and bring to the boil.
Simmer for 20 minutes.
Add sugar & cinnamon (optional).
Sterilise a jar by filling with boiling water, emptying it and allowing to air dry. Immerse the lid in boiling water for a couple of minutes to sterilise too.
Fill the jar and cover immediately, it will create a seal.
Tip: You can also freeze apple sauce by allowing it to cool and placing in freezer bags. This is a really good way to use up apples that are gone a bit soft.
This will make one jar of applesauce. You will only require a small amount for the muffins. You can use the rest with pork dishes, more baking or my kids like it on brown bread.
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