Lactose Free Apple and Cinnamon Muffins

    40 minutes

    After having to go on a medically enforced lactose-free diet for 4 weeks I was at a loss as to what sweet treats I would still be able to eat. After amalgamating various recipes and trial and error, I came up with this delicious recipe for apple and cinnamon muffins. They're sweet, soft, and so so so tasty! Even better, they're lactose free! Best served warm when they're fresh out of the oven - though they will also keep for several days.


    Queensland, Australia
    3 people made this

    Makes: 18 small muffins (or 12 large)

    • 2 cups plain flour
    • 1/2 cup self raising flour
    • 3 tsp baking powder
    • 3/4 tsp salt
    • 2 tsp cinnamon (ground)
    • 3/4 tsp nutmeg (ground)
    • 1/3 cup caster sugar
    • 3/4 cup dark brown sugar (lightly packed)
    • 3 large apples (I use granny smiths)
    • 2 eggs (60g)
    • 1 tsp vanilla essence
    • 1/2 cup vegetable oil (plus extra for greasing)
    • 1/2 cup lactose free low fat milk (such as Zymil) OR unsweetened apple juice (if you can't have any dairy)

    Preparation:15min  ›  Cook:20min  ›  Extra time:5min cooling  ›  Ready in:40min 

    1. Preheat the oven to 190 degrees celcius (180 for a fan forced oven). Grease standard muffin pans with either oil or lactose free margarine (such as Nuttelex). Alternatively you can line the pans with patty cases.
    2. Sift the plain flour, self raising flour, and baking powder together. Stir through the salt, cinnamon and nutmeg. Sift the flour mixture again into a large bowl, then stir through the caster sugar and brown sugar. Make a well in the centre of the flour mixture.
    3. Peel and core the apples then chop into 1-2cm cubes. Put the apple into a saucepan and fill with water until the apple is covered. Cover the saucepan with a lid and heat on medium until simmering. Continue to simmer until the apple is just tender (but not soft). Remove from heat, drain the apple, and set aside.
    4. Lightly whisk the eggs with the vanilla essence. Add the milk (or apple juice) and whisk until combined. Add the vegetable oil in a slow stream and whisk into the egg mixture as you go.
    5. Pour the egg mixture into the well of flour mixture in a slow stream, stirring to combine as you go using a metal spoon. Stir the mixture until just combined (do not be tempted to overbeat the mix as it will toughen the muffins) then quickly stir through the apples.
    6. Spoon gently into muffin pans, filling each to approximately 3/4 full. The mix should make approximately 12 large or 18 small muffins. Bake in the oven for 15-20minutes, or until skewer inserted in the centre comes out clean.
    7. Allow muffins to stand in the pan for 3-5minutes before turning out on to a wire rack to cool. These are delicious when served warm and fresh out of the oven. ENJOY!

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