Today is a strange day to be posting about muffins I think. Today is the day the USA elected Donald Trump to be their president. That is even stranger. A man that denies climate change, wants to ban abortion and who’s seemingly a xenophobe. After listening to his speech this morning it seems there’s also a big portion of delusion rumbling around there too. The world today seems a lot more skew than yesterday and at the same time not at all; it’s just been put into print yet again. The last couple of years have been rather dark in the way people have expressed their beliefs. I want to say the only way is up from here but I have a feeling there’s a little more down coming from where I’m standing, in my idealist gone pessimist boots, so maybe cinnamon apple muffins are in need. What do you think?
They are sweet and filled with apple in all shapes and forms quite like this earth is filled with people. They do not deny climate change and therefore are of course vegan. And they definitely don’t want to ban abortion or shut people out. They are something we can share when forces pull us apart. They are also just cinnamon apple muffins with cashew frosting and I hope you like them as I will now leave this space to try cheer myself up. I’ll also try to be less pretentious for the rest of the day, promise. x
CINNAMON APPLE MUFFINS w/ VANILLA CASHEW FROSTING
YIELDS: 10 / TIME: 45 min
1 tbsp milled flax seed + 2 tbsp water
3/4 + 1/3 cup apple sauce, for batter and filling
1 cup plant milk, I used oat milk
3/4 cup rice flour
3/4 cup oat flour
1 tsp baking powder
1/2 tsp baking soda
A pinch of salt
1/2 cup coconut sugar
1/3 cup rolled oats
1 tsp cinnamon
1/2 tsp vanilla powder, optional
3/4 cup apples, cubed
1 cup cashews, soaked for at least 3 hours
5 tbsp unsweetened plant yogurt, I used soya
4 1/2 tbsp maple syrup, or more to taste
1/2 tsp vanilla
Preheat your oven to 185 degrees celsius.
Mix your flax seed meal with water in a large mixing bowl and set aside.
Grease a muffin tray or ten muffin molds and set aside.
Place a frying pan over medium heat and add your cubed apples to it along with a generous sprinkling of cinnamon and a splash of water. Saute until tender, then set aside.
Add 3/4 cup apple sauce to your flax seed mixture and combine before stirring in your plant milk.
Place a sieve over the bowl and add both flours, baking soda, baking powder, vanilla powder, cinnamon and salt and dust it into the bowl. Then add the coconut sugar to the bowl and combine the dry with the wet.
Add rolled oats and mix them in and then fold in your sauteed apple pieces.
Fill the muffin molds 2/3 of the way up and then dollop a teaspoon of apple sauce onto it before covering the dollop with more muffin mixture until 3/4 way up the mold. Repeat until you’re out of batter.
Sprinkle your muffins with some more rolled oats if you wish and then bake for 20-25 minutes or until a knife comes out clean after sticking it into the muffin.
Whilst your muffins are baking prepare your frosting, if using it, by blending all ingredients together in a high speed blender.
Let the muffins cool completely before removing from molds and frost in ever which way you like; using a piping bag or simply a knife/spoon.