Here's a second breakfast idea in true hobbit fashion: apple and sultana gingerbread muffins. I don’t know whether they would have had access to spices such as cinnamon and cloves in the Shire, but I imagine that just as we import spices from India, they must have imported them from some southern country. And anyway, it’s inconceivable that they would not have had these light and moist, deeply comforting, and homely muffins in the Shire. I raise a mug of freshly-brewed tea to you, my friend, and wish you a merry second breakfast.

Apple Sultana Gingerbread Muffins [Vegan]

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Serves

9 muffins

Cooking Time

35

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Ingredients

Dry Ingredients
  • 1 cup wholemeal flour
  • 1 cup plain flour
  • 1 + 1/2 tsp baking powder
  • 6 tbsp brown sugar
  • 1/2 cup jumbo rolled oats
  • 3 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1/2 cup sultanas
  • orange zest (optional)
Wet Ingredients
  • 2/3 cup rice milk (or any other non-dairy) milk
  • 1 pink lady apple, grated
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Preparation

  1. Pre-heat the oven to 180ºC/356ºF.
  2. Combine all the dry ingredients in a large mixing bowl. Add the rice milk and grate the apple into the mix. Combine with a spatula. Don’t worry about leaving lumps in the batter; this adds to the rustic, homemade effect.
  3. Spoon the batter into lined muffin tins and top with a little bit of brown sugar, oats and orange zest if you like. Bake for 25 minutes.
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