10 Jun 2012

Apple and cinnamon muffins

These muffins are again from Nigella Kitchen. They really are the best tasting healthy muffins I have ever had, even my not-particularly- health- conscious husband really liked them. They are moist and fruity from the apples, wholesome tasting from the spelt flour and have a lovely crunch on top from the almonds (spelt flour is a wholegrain flour which is high in nutrients). I made them the week when my baby was ill and it was one of those weeks when even making your porridge in the morning feels like a chore and it was great to have these to grab and go. I will definitely make them again when I have a couple of old apples that need using up. Recipe is below pics:

Apple and Cinnamon Muffins, taken from Kitchen, by Nigella Lawson
Makes 12 muffins
2 eating apples or 1 large cooking apple, peeled and cut into small dice
250g plain flour or spelt flour
2 tsp baking powder
2 tsp ground cinnamon
125g light brown sugar, plus 4 tsp for topping
125ml honey
60ml runny natural yoghurt
125ml flavourless vegetable oil
2 eggs
75g whole almonds, skin on
1. Preheat the oven to 200 degrees Celcius and line a 12-hold muffin tin with papers.
2. Measure the flour, baking powder and 1 tsp cinnamon into a bowl.
3. Whisk together the 125g brown sugar, honey, oil and eggs in a bowl or a jug
4. Chop the almonds roughly and add half of them to the flour. Keep the other half aside, and to them add the second teaspoon of ground cinnamon and 4 tsp of brown sugar. This will make the topping for your muffins.
5. Fold the wet ingredients into the dry. Add the chopped apple and stir to combine. As with all muffin batters, don’t overmix – the lumpier and heavier the batter, the lighter the finished muffin will be.
6. Spoon the batter into the muffin papers and sprinkle with the topping.
7. Put into the oven and bake for 20 minutes, by which time the muffins should have risen, and become beautifully golden.
8. Remove from oven and allow to stand for 5 minutes, before taking them out of the pan