Apple and cinnamon, one of those amazing combinations. I’m such a fan. I even love it on porridge. So tonight I had a play around with making it into a healthy muffin. Now I’ve gone for the unsweetened version, add the little drizzle of honey in if you have a sweeter tooth than me (I’m a savoury girl at heart). I decided as soon as these came out of the oven that they needed a little topping on them. So I whipped up a healthier version of a classic cream cheese frosting which also boosts the protein content of this yummy morsel and makes them look lovely. These make the perfect accompaniment to a cup of tea and are a good snack for little ones too 🙂
Plus if you have a toddler like mine who half-eats apples you can use the leftover apples to make muffins – WIN WIN!
Give it a whirl.
- 60g gluten free self raising flour (I used Doves Farm, add xanthum gum if your mix does not have it)
- 1 grated apple
- 2 eggs
- 2 tsp cinnamon
- 1 tsp honey/agave (optional)
- 1 tbsp quark
- 1 tbsp low fat cream cheese
- 1 tsp icing sugar
- Pre-heat the oven to Gas Mark 5.
- Mix all the ingredients together.
- Spoon into muffin cases.
- Bake for 15 minutes and test with a skewer.
- Leave to cool, meanwhile make the frosting.
- Mix the quark and cream cheese together.
- Add the icing sugar a little at a time and taste.
- Apply the frosting when the cakes have cooled.