150 g dairy-free margarine , (suitable for baking)
125 g golden caster sugar
1 large free-range egg
100 g self-raising flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
125 g ground almonds
100 g hazelnuts
1 eating apple
1 teaspoon vanilla extract
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin tray with paper cases.
Beat the margarine and sugar in a large bowl until pale and fluffy. Beat the egg in another bowl, then stir it into the margarine mixture.
Sieve in the flour, baking powder and cinnamon, then fold through (don’t mix too much at this stage). Stir in the ground almonds.
Roughly chop the hazelnuts, then halve, core and chop the apple into rough 1cm chunks. Add the apple to the bowl along with half the hazelnuts and the vanilla extract, then stir briefly to combine.
Divide the mixture between the paper cases and sprinkle over the remaining hazelnuts.
Bake on the middle shelf for 20 minutes, or until golden and an inserted skewer comes out clean.
Leave to cool completely on a wire rack, then tuck in.