First there were apples, then there were delicious muffins!

Quick training session on the river this morning (gorgeous water, just not much of it!), then boat de-rigging and loading before heading home for healthy fruit smoothie breakfast.
A few of us are off to race at Teddington Small Boats Head on Saturday - the last time I did it the conditions were appalling and not many people stayed above the water!  So I realised we would need sustenance to keep us going through the day (there are two divisions to race, one at 10.30am and the other at 1.30pm), especially if it's going to be rough.
The great thing about making muffins is that pretty much anything tastes good in one (that should get a few comments rolling in!), and they are extremely simple to make.  Basically I look through the food I have at home and start baking.  So this recipe gives you lots of options - start experimenting yourself - that's how all recipes are born!







Spiced Apple and Sultana Muffins (dairy-free)

Makes 12

240 g wholemeal plain flour (could use white, or gluten free?)
80 g rolled oats (could use oatgerm?)
3 tsp baking powder
1 tsp bicarbonate of soda
100 g dark brown sugar (could use caster, or demerara?)
2 apples, grated (use peel but not core)
1/2 tsp mixed spice (choose your favourite spice)
120 g Coconoil (could use butter if OK with dairy)
1 egg
100 ml non-dairy milk (could use milk or yoghurt if OK with dairy)

Preheat the oven to 180°C (375°F) Gas mark 5.  Line a muffin tin with paper cases.
Place the flour, oats, baking powder, bicarb, sugar, grated apple and mixed spice into a large bowl and mix well.
Beat together the Coconoil, egg and milk.
Pour wet ingredients into dry ingredients and roughly mix - do not overmix!
Bake for 22-25 minutes until golden and springy to the touch.

Enjoy xx