DOCUMENT

Apple sauce: 3 apples, unpeeled, cored and roughly chopped 80 ml ( ⅓ cup) water 1 tbsp maple syrup 1 tbsp butter (or extra virgin olive oil) 1 tsp lemon juice Muffins: 75 g (½ cup) buckwheat flour 100 g (½ cup) brown rice flour 125 g (1 cup) almond meal 2 tsp baking powder Pinch of salt 2 tsp cinnamon 1 tsp allspice 3 eggs, lightly beaten 150 g (½ cup) sour cream or Greek yoghurt 1 cup apple sauce (see recipe below) 1 tsp vanilla extract 2 apples, unpeeled and cut into 1cm cubes 120 g (1 cup) pecans, roughly chopped A P P L E A N D P E C A N MU F F I N S I NG R E D I E N T S D I R E C T I ON S Reserve 12 pecan halves to decorate the muffins. Apple sauce: Place the apples and water in a small saucepan on medium heat, induction setting 6. Cook, covered, for 10 minutes or until completely broken down (add more water if needed). Blitz in a food processor with the maple syrup, butter and lemon juice. This recipe will make approximately 1 cup apple sauce. Muffins: Preheat the oven on Fan Plus at 180 ⁰ C. Lightly grease a 12 cup ( ⅓ cup holes) muffin tray. Place a baking and roasting rack on shelf position 2. Combine the flours, almond meal, baking powder, salt and spices in a bowl. In a separate bowl combine the eggs, sour cream, apple sauce and vanilla. Add the wet ingredients to the dry ingredients and stir through the apple and pecans. Divide the batter evenly between the muffin holes. Place the muffin tray onto the rack and bake for 20 minutes, or until cooked through. HINTS AND TIPS Preparation time: 20 minutes - Cooking time: 30 minutes - Makes: 12 Appliance / Function: Induction and Fan Plus