I use frozen apples for these muffins, they seem to go a little less stodgy. When apples are cheap I buy up big, bring them home, peel and core them, cut into wedges and sprinkle a little lemon juice over them, pop into ziplock bags, label and freeze. Handy for these muffins or apple crumble!
The combination of the gluten free plain flour and buckwheat gives them a little more body and to be honest I love the nuttiness of buckwheat, it goes really well with apples.
200g gluten free plain flour
50g buckwheat flour
1 tablespoon gluten free baking powder
1 teaspoon ground cinnamon
100g caster sugar
125g Greek natural yogurt
75g butter, melted
2 eggs, beaten
5 apples, peeled, cored and cut into wedges, around 450g frozen wedges
Preheat the oven to 180degrees Centigrade.
Line a twelve hole muffin tray.
In a large bowl combine the dry ingredients.
In a jug combine the wet ingredients followed by the apple.
Pour the wet ingredients into the dry, mix well and fill the muffin cases.
Bake for 30mins, allow to cool on a wire rack.