APPLE & PECAN MUFFINS

This recipe came about because I had a heap of apples in the fruit bowl and some sour cream in the fridge and one of my pet hates is wasting food! So I used some of the apples to make an apple sauce which got used on slow cooked pork tacos (so yum!) and the rest I used in muffins because it’s a great way to provide natural sweetness. To make the apple sauce I just cooked the apples down in a bit of water until really soft and blitzed with a touch of maple syrup and butter.

Makes 12

Ingredients

1/2 cup buckwheat flour

1/2 cup brown rice flour

1 cup almond meal

2 teaspoons baking powder

pinch of salt

2 teaspoons cinnamon

1 teaspoon allspice

3 eggs

1/2 cup sour cream (or yoghurt)

1 cup apple sauce

1 teaspoon vanilla

2 apples, cut into 1cm cubes

1 cup pecans, roughly chopped

Directions

Preheat the oven to 180⁰C. Combine the flours, almond meal, baking powder, salt and spices in a bowl. In a separate bowl combine the eggs, sour cream, apple sauce and vanilla. Add the wet ingredients to the dry ingredients and then add the apple and pecans and stir through. Bake for 20-25 minutes or until just browned on top.