1 packet of 1.2.3 Gluten Free Muffin Mix
1 tsp ground cinnamon
¼ tsp ground nutmeg
2 medium sized apples (cored and diced)
116g unsalted butter (melted and cooled)
240 ml sour cream
2 large eggs
2 tsp vanilla
2 tbsp caster sugar
Preheat oven to 325F / 160C (140C Fan). Grease or line the wells of a standard 12 cup muffin tin.
In a large bowl add the 1.2.3 Gluten Free Muffin mix and ½ teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg, mix well.
In a separate bowl place the diced apples and mix with the remaining ½ teaspoon of ground cinnamon and 2 tablespoons of caster sugar, mix well.
Add about 2/3 of the dice apples to the dry ingredients and fold them in to coat them.
Make a well in the centre of the dry mix and add the melted butter, sour cream, eggs and vanilla, mix to combine into a thick batter.
Fill the prepared wells of the muffin tin with the batter and smooth the tops with a wet spoon. Add the remaining diced apple to the top of each muffin and press gently into the top of the mix.
Place the muffin tray in the centre of the preheated oven and bake until firm to the touch all over, about 30 minutes. Please note baking times may vary by appliance. A toothpick inserted into the centre should come out virtually clean.
Allow to cool in the muffin tray for around 5 minutes and then transfer the muffins to a wire rack to cool completely.