Apple spice muffins

by Alice on novembre 11, 2009

Apple spice muffins


200 g semi-whole Manitoba flour
100 g whole rice flour
2 teaspoons cream of tartar
a pinch of whole sea salt
70 ml extra virgin olive oil
100 ml agave syrup
100-120 ml oat milk
half a teaspoon of essicated ginger powder
half a teaspoon cinnamon powder
2-3 pinches of powdered cloves
3-4 pinches of grated nutmeg
a pinch of mace powder
a pinch of vanilla powder
a pinch of cardamom powder
2 firm apples (I used Golden Delicious)

Makes 12-14 muffins.

Apple spice muffins


Preheat oven to 170° degrees C. In a large bowl combine the Manitoba flour, rice flour, cream of tartar, salt and spices. In another bowl combine the oil, agave and milk. Whisk well and fold the wet ingredients into the dry ingredients (preferably using a wooden spatula). Stir gently until the ingredients are combined but make sure you don’t over mix the batter. Add the apples and stir againg just to make sure they’re evenly incorporated into the batter. Fill the muffin cups or muffin tray with the batter, using a spoon. Place in the oven and bake for 25-30 minutes or until the top is lightly browned and a toothpick or knife inserted in the center of a muffin comes out clean. Remove from the oven, transfer to a wire rack and let cool for about 5 minutes before removing from the muffin tray or muffin molds.

Apple spice muffins

Tips, thoughts and ideas

You can either use single greaseproof muffin cases or paper cases placed in a muffin tray. If you spoon the batter directly into the muffin tray, make sure you lightly oil the molds and sprinkle them with flour.

Posted in: autumn,baking,breakfast and brunch,cupcakes and muffins,finger food,fruits,lunch-box,picnic,spicy,sweet

{ 7 comments… read them below or add one }

1 Eric novembre 11, 2009 alle 11:21

Looks great, as always! What’s macis powder? Mace?

2 Alice novembre 11, 2009 alle 17:10

Thanks Eric. I mis-translated that! That’s mace, indeed.

3 Mihl novembre 12, 2009 alle 09:52

These sound so awesome! What exactly is Manitoba flour? Could I use regular wheat flour instead?

4 Alessandra novembre 13, 2009 alle 21:12

Can we use nutmeg instead of mace?

They look really lovely and light, thank you for sharing the recipe.


5 Alice novembre 14, 2009 alle 10:54

Ciao Alessandra, I used both. You can use only nutmeg if you can’t find mace. They’re really light. I find them perfect for breakfast, with tea or as a snack.

6 Alice novembre 14, 2009 alle 11:02

Mihl, hi. Manitoba is the variety of wheat used to make this kind of flour, which has a very high gluten content. Try with regular wheat flour and let me know what you think. They’ll probably turn out less ‘spongy’ and slightly drier.

7 Alessandra novembre 22, 2009 alle 00:52

grazie per la risposta. ho messo una ricetta per la zuppa di pollo vegetariana sul mio blog…un po’ da ridere veramente…e’ che mi son sentita dire che ho il raffreddore perche’ sono vegetariana…

se ce la fai, un po’ di ‘support’ e comment da parte di un’altra vegetariana mi farebbe piacere…tanto mi sa che anche tu ne avrai sentite di simili!!!


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