Apple and peanut butter muffins

The steady supply of apples continues and the russets are now particularly tasty. This was my attempt to make a gluten free apple muffin using ingredients already in my cupboard. The recipe makes twelve muffins of which I froze half for handy snacks.

Pre-heat the oven to 180 and have a tray with twelve muffin cases at the ready.

First whisk the following ingredients together (I use the stand mixer with balloon whisk):
- 160g smooth peanut butter
- 100g light brown sugar
- 4 eggs
- 2 tsp almond essence
- 2 tsp maple syrup
- pinch of sea salt

Once combined mix in the following dry ingredients:
- 60g cornflour
- 2tsp baking powder
- 2 tsp cinnamon
- 200g ground almonds

Finally peel and dice three apples and stir into the mixture. Russets are quite a modest size, so two apples would be ok if you have a bigger variety.

Bake for 20 to 25 mins and enjoy!