Apple Crumble. Synonymous with hibernating at home during the winter, snuggling under blankets and eating your body weight in all things carbohydrate. And ice cream, but that doesn’t really fit with the whole dairy-free idea, does it?
I was sent some Equal Spoonful to try baking with, and after two failed attempts (I almost cried over the number of eggs I wasted), I found some tips online, and then set about creating my own muffin recipe, armed with a “What have I got to lose?” attitude. As it turns out, nothing. These little beauties were so delicious, and the absence of real sugar wasn’t even noticeable.
2c plain flour
1c Equal Spoonful
2tsp baking powder
1 – 2tsp cinnamon
Pinch of salt
1c apple & nectarine juice (plain apple would be fine)
4Tbsp rice bran oil
1 free-range egg
1 apple, peeled and finely diced
1Tbsp rolled oats
Pre-heat the oven to 180degC. Line a medium muffin tray with 12 paper cases.
In a small bowl, combine the rolled oats and chopped apple. If you wish, you could add 1tsp of white or brown sugar to create a bit more of a crumble crunch to the topping. Set aside.
Sift the flour, Equal Spoonful, baking powder, cinnamon and salt into a large bowl.
In a separate bowl, beat together the apple juice, oil and egg, then fold gently into the dry ingredients. Don’t overmix – the mixture shouldn’t be smooth.
Evenly fill the paper cases (to about three-quarters full); sprinkle with the combined oats and apple.
Bake for 20 minutes, until the centre of the muffins spring back when lightly pressed, or when a skewer inserted into the middle comes out clean.
Best eaten warm on the day of baking; keep in an airtight container for no more than 3 days.