Jamie Oliver

Dairy-free apple muffins

With chopped hazelnuts & cinnamon

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Dairy-free apple muffins

Makes 12
Cooks In35 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    269
    13%
  • Fat
    19.1g
    27%
  • Saturates
    2.8g
    14%
  • Protein
    5.3g
    12%
  • Carbs
    19.8g
    8%
  • Sugar
    13g
    14%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    269
    13%
  • Fat
    19.1g
    27%
  • Saturates
    2.8g
    14%
  • Protein
    5.3g
    12%
  • Carbs
    19.8g
    8%
  • Sugar
    13g
    14%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 150 g dairy-free margarine , (suitable for baking)
  • 125 g golden caster sugar
  • 1 large free-range egg
  • 100 g self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 125 g ground almonds
  • 100 g hazelnuts
  • 1 eating apple
  • 1 teaspoon vanilla extract
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Method

Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin tray with paper cases.

Beat the margarine and sugar in a large bowl until pale and fluffy. Beat the egg in another bowl, then stir it into the margarine mixture. Sieve in the flour, baking powder and cinnamon, then fold through (don’t mix too much at this stage). Stir in the ground almonds.

Roughly chop the hazelnuts, then halve, core and chop the apple into rough 1cm chunks. Add the apple to the bowl along with half the hazelnuts and the vanilla extract, then stir briefly to combine.

Divide the mixture between the paper cases and sprinkle over the remaining hazelnuts. Place on the middle shelf of the hot oven for around 20 minutes, or until golden and an inserted skewer comes out clean. Leave to cool completely on a wire rack, then tuck in.

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