Caramel Apple Buckwheat Muffins

This is a simple and classic recipe that can easily be modified to suit your food mood. Caramel and apple are an obvious pair, but carrot (with extra spices such as nutmeg and ginger), pear or zucchini could also be used if you prefer. Walnuts would also be a delicious addition if you do not require them to be nut free.

If you can't be bothered filling the muffins with caramel (I used a clean medicine syringe which you can buy from a pharmacy for around $2), you can just ice them with the caramel after they cool. FYI The caramel is thick enough to pipe if you feel the need!You will need to pop the coconut cream for the caramel filling in the fridge or freezer for a little bit as the temperature really makes a difference.

All I can say is...get in my belly!

Ingredients:

Muffins:

Dry ingredients -

2 cups buckwheat flour

2 tsp baking powder

1/3 - 1/2 cup coconut sugar (depending on how sweet you would like the muffins)

3 tsp ground cinnamon

Wet ingredients:

2 eggs

1 cup coconut cream

1/3 cup light olive oil

1/2 tsp vanilla extract

+ 3 grated granny smith apples

Caramel filling:

3/4 cup dates soaked in boiling water for at least 10 minutes

1 Tbs coconut oil

2 Tbs chilled coconut cream

Pinch of salt

Method:

Preheat oven to 180 degrees

1. To make the caramel, whizz dates, salt and coconut oil with a stick blender until completely smooth, then add chilled coconut cream and whizz until just blended - it should emulsify (see tips below to avoid caramel catastrophes). Set aside.

2. To make muffins, sieve dry ingredients into a bowl and whisk to aerate. Squeeze excess juice from grated apple, add to dry ingredients and mix through well (so there are no lumps).

2. Whisk wet ingredients until smooth.

3. Gently fold dry and wet ingredients together gently until just combined.

5. Oil muffin tins with coconut oil, fill with mixture and syringe about 8mls of caramel into the middle of the muffin. Cover with a little more mixture, then bake for around 15 - 18 minutes until cooked through and slightly golden around the edges (test with a skewer on the side without caramel).

Caramel tips:

If the coconut oil is too cold, it will solidify and you will see little white flecks (it will look 'curdled') - this can usually be saved by heating the mixture in the oven or microwave for a minute or so then try mixing again (to avoid over heating, just heat for increments of a minute at a time).

If you use the dates straight after soaking in boiling water, they should heat the coconut oil to the right temperature.

The coconut cream needs to cold or at least cold-ish (solid as opposed to liquid) - the best brand by far is Little Bare. The caramel should 'fluff up' when the coconut cream is added.

For a darker caramel, use more dates - there will be plenty left over to lavishly ice the muffins (pictured below)