I don't very often make muffins...I'm not sure why as I'm more than happy to eat them! However, when I saw the theme for this month's Forever Nigella was 'Packed Lunch Stars' I leafed through my Nigella cookbooks and came across this recipe for Apple and Cinnamon Muffins. The recipe is from 'Kitchen - Recipes from the heart of the home'.
As I mentioned this was my first time using spelt, it was also my first time using Tulip muffin cases...I loved the results, the muffins look so pretty and professional...just like you'd see in a cafe!
2 eating apples
250g spelt flour (or you can use plain flour)
2 tsp baking powder
2 tsp ground cinnamon
125g light brown sugar (plus extra for sprinkling)
60ml natural yogurt (not set)
125ml vegetable oil
75g unblanched almonds
Heat your oven to 200c/180c fan/gas 6 and choose your muffin wrappers and line the muffin tin, this recipe makes 12.
Peel the apples and then cut into small 1cm cubes. Next weigh out the flour, baking powder and a teaspoon on cinnamon into a bowl. In a seperate bowl measure out the brown sugar, honey, yogurt, vegetable oil and eggs and mix together.
Chop the almonds (I used a mini food processor but it gave quite varying sizes of almond). Add half of the almonds to the flour and pop the other half in another small bowl. Add a teaspoon of cinnamon and 4 teaspoons of sugar to the small bowl of almonds...this is the 'rubble' topping for sprinkling on top of the muffins.
Pour the wet ingredients into the dry and then fold gently. Next add the chopped apple and combine. Spoon or use an ice cream scoop to divide the batter between the 12 muffin cases and then sprinkle the almond, sugar and cinnamon topping over each one.
Bake for around 20 minutes. The finished product should be risen and golden. Once removed from the oven leave in the tin for 5 minutes before transferring the muffins to a cooling rack.