Ingredients
3 Tetley Green Tea Apple Flavoured Tea Bags
200ml Boiling Water
1 Tablespoon of Honey
4 Braeburn or Golden Delicious Apples, peeled, cored and cut into 1.5cm dice
170g Whole-wheat Spelt Flour or Stoneground Whole-wheat Flour
60g Almond Meal
1 Teaspoon Baking Powder
1/2 Teaspoon Bicarbonate of Soda
1 Teaspoon Mixed Spice
1/4 Teaspoon Fine Salt
50g Porridge Oats
50g (1/2 Cup) Walnuts, roughly chopped
2 Eggs
100g Brown Sugar
60ml Buttermilk
80ml Coconut or Odourless Vegetable Oil
1 Teaspoon Vanilla Extract
1 Pink Lady Apple, cored and cut into wafers and halved
2 Tablespoons Whole Rolled Oats, to Finish
Icing Sugar, for Dusting
Method
- Add boiling water to the tea bags and brew for 5 minutes. Stir in the honey and discard the bags
- Place the apples in a saucepan and add the tea. Poach the apples on a high heat for 6-8 minutes until the liquid is completely reduced and the apples are tender. Set aside to cool
- Preheat the oven to 180º C. Line a muffin tin with cupcake liners
- Sift the flour, almond meal, raising agents, mixed spice and salt into a mixing bowl. Add the oats and walnuts to the flour and mix to combine
- In a jug, whisk together the eggs, sugar, buttermilk, coconut oil and vanilla extract
- Pour the wet ingredients into the dry and fold through lightly. Add the poached apples and fold through
- Spoon the batter into the cupcake liners
- Press the apple wafers into the top of each muffin and scatter with oats
- Bake for 25 minutes or until cooked through
- Cool on a wire rack and sift with powdered sugar
