RYE REVIVAL lactose-free swaps:
Replace the dairy milk with oat, almond or soya milk – oat milk works particularly well here, as its natural sweetness complements the grated apple. If you’ d like to take it a step further, a plantbased butter or coconut oil can stand in for the oil to keep the muffins fully dairy-free.
RYE & APPLE BREAKFAST MUFFINS
INGREDIENTS
• 1 cup rye flour
• 1 cup plain flour
• 2 teaspoons baking powder
• ½ cup brown sugar
• 2 eggs
• ½ cup oil
• ½ cup milk
• 1 cup grated apple
• handful of rolled oats
METHOD
1. Preheat the oven to 180 ° C and line or grease a muffin tray. In a large bowl, combine the rye flour, plain flour, baking powder and brown sugar, ensuring everything is evenly mixed.
2. In a separate bowl, whisk together the eggs, oil and milk until smooth, then fold in the grated apple. Gently pour the wet mixture into the dry ingredients and stir until just combined, taking care not to overmix.
3. Spoon the batter into the prepared muffin tins, filling each about three-quarters full. Sprinkle with rolled oats and bake for around 20 minutes or until golden and cooked through. Allow to cool slightly before serving.
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