Dairy-free Muffins Filled with Homemade Applesauce

Ingredients

• FOR THE APPLESAUCE:
• ½ pounds, 2-⅝ ounces, weight Apples (I Used Bramley)
• 2 Tablespoons Soft Light Brown Sugar
• ¼ teaspoons Cinnamon
• 1 teaspoon Water
• FOR THE MUFFINS:
• ½ pounds, 1-¾ ounces, weight All-purpose Flour
• 3-⅝ ounces, weight Caster Sugar
• 1 Tablespoon Baking Powder
• 3-⅝ ounces, weight Dairy Free Butter
• 2 whole Large Eggs
• 6 tablespoons, 2 teaspoons, 4-⅝ pinches Oat Milk
• Cinnamon And Sugar Mixture, For Dusting

Preparation Instructions

To make the applesauce, peel and core the apples and cut into small cubes. Place the apple in the saucepan with sugar, cinnamon and water. Cook over low heat until the apples are tender but not mushy. Leave to cool.

Preheat the oven to 200°C (390ºF). Line a muffin tin with muffin papers or use silicone muffin moulds if you have them.

Sift flour, sugar and baking powder into a mixing bowl. Beat the vegetable butter and eggs, then add the milk. Stir this mixture into the flour mixture, until just incorporated. Don’t overstir; it’s fine if the mixture is a little lumpy.

Spoon half the mixture into the muffin cases, then spoon over 2/3 of the applesauce. Cover with the remaining muffin batter. With a small spoon, make a swirl of the remaining applesauce in the top and dust with cinnamon and sugar.

Bake for 20-25 minutes. Cool on a wire rack.