Monday, April 11, 2011

Markets, muffins and morning tea

These gluten-free apple muffins were a hit on two occasions last week. They accompanied coffee on the verandah with my cousin Andrew, wife Louisa and son Declan (my godson) last Friday, and went very nicely with a pot of tea on our deck on Saturday with our friends Jenny and Stephen.

After a walk to Orange Grove markets at Lilyfield and a bit of an explore around the back streets of  Leichhardt, Jen, Stephen, Bruce and I returned home for a well-earned morning tea.

The Kim Coverdale recipe which I found on is very quick and easy to make, and once out of the oven, delicious to taste.  Each muffin contains 1.9 g of fat. Here is the recipe:

Gluten-free apple muffins

Ingredients: 2 and 1/2 cups of gluten-free self-raising flour, 2 teaspoons of ground cinnamon, 3/4 cup firmly packed brown sugar, 1 cup of milk, 1/2 a cup of vegetable oil, 1 egg, lightly beaten, 2 small pink lady apples, warmed honey, to serve (optional).

  • Preheat oven to 190 degree Celsius or 170 on fan-forced. Grease a 12-hold, 1/3 cup-capacity muffin pan
  • Combine flour, cinnamon and 2/3 cup brown sugar in a bowl. Make a well in centre.
  • Add milk, oil and egg
  • Using a wooden spoon, stir until just combined.
  • Peel and grate 1 apple. Fold grated apple into muffin mixture.
  • Spoon mixture into holes of prepared pan.
  • Core and quarter remaining apple. Thinly slice. Arrange 2 to 3 apple slices on top of each muffin.
  • Sprinkle remaining brown sugar on top of each muffin.
  • Bake for 20-25 minutes or until browned and cooked through. Stand in pan for 5 minutes. Transfer to wire rack to cool. Serve drizzled with honey, if using.
Notes: Don't over mix muffins, or they become tough and chewy. Freeze muffins in snap-lock bags for up to 2 months.


  1. Nicely put Therese, and thanks for the delicious muffins.

  2. Good to see you Jen. Look forward to exploring the Orange Grove Markets more with you another time.