Saturday, 13 July 2013

Apple Pie Crumb Cake Muffins • Vegan Recipe

Well I hope you all are enthusiastic about my recipe posts as I am. Lately I've discovered this hidden passion of mine to bake. You could hand me a book filled with variety of to die for recipes, but I will flick right to the baking section and get lost in a land of finger licking temptation.


Eating healthily has lately become a high priority of mine, but at the same time I don't see the need to compromise eating everything you want. It's easier to find health alternatives of the food you love to ease the risk of falling into bad food habits. However, this recipe isn't super healthy; after all I am cooking with sugar and flour, but they do have some 'good for you' stuff in them. I have made gluten & dairy free choc-chip cookies that are made solely out of healthy ingredients, if you'd like to check that out too.  

I've always loved eating apple pie. There's nothing better than watching a movie, eating a warm slice of apple pie with either custard or ice cream (or even both). Muffins are always good because you can even have them for breakfast; and what I love most about these muffins is that they are 100% vegan.
Ingredients:
MUFFINS
175g of flour
75g of sugar
1 teaspoon of baking powder
1 teaspoon of baking soda (bicarbonate soda)
1 teaspoon of ground cinnamon
1/2 teaspoon of ground allspice
1/8 teaspoon of ground cloves
1/4 teaspoon of salt
175ml apple juice
5 tablespoons of canola oil (or rapeseed oil)
1 teaspoon of vanilla essence
115g of grated apple ( in the picture above they do look quite big, but those were the last parts of the apple, I shredded the apple to 1cm long slices.. the size doesn't matter as long as they're fairly short)
50g chopped apple (5mm pieces)
TOPPING
4 tablespoons of flour
4 tablespoons of brown sugar
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground allspice
Pinch of salt
3 tablespoons of canola oil (or rapeseed oil)
The Method:
Starting off by making the topping add all the dry ingredients
Slowly, using your hands, mix the ingredients whilst pouring the oil. Make sure that it has a crumb like texture and that it isn't too runny.
Now on to the main mixture, sift the dry ingredients into a bowl.
The measurements provided should make about a dozen muffins. Also, remember to grease the tin so that the muffins effortlessly come out (alternatively you could uses those paper cupcake cups or a rubber tin).
I've used all the topping, but I honestly prefer it with little topping or none, the muffin it's self is a lot more tastier. 
Bake them for 12-20 minutes depending on your oven (so keep an eye on them, 12 was enough for me) at 190℃ or 375℉ in the oven.
And then you're done :)
I'm not a vegan, so I ate it with vanilla ice cream. You can go to town and have it with vegan ice cream, and I would do that if I were vegan because the muffins taste heavenly with it (due to the explosion of flavours in your mouth because of juxtaposing heat of the cold ice cream and warm muffins). Like always, make sure you give the muffins time to cool or they will fall apart.   
I was inspired by Isa Chandra Moskowitz's recipe with the same name, but I did change some of the ingredients :)
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