I love muffins and the continuing search for perfection. I don’t think it would ever be possible to have a definitive muffin recipe. So many variables and such personal taste. I prefer smaller muffins, packed with fruit. They are also quick and often don’t require too much exertion.
After an intense period at work, I decided to bring these muffins in as a morning tea. They were simply delicious. They were then requested at my teams next meeting. I’ve based the recipe on the Apple and Cinnamon Muffins from Nigella Lawson’s Kitchen. I say based, because I played around with some of the ingredients.
Ingredients:
- 2 Eating Apples Cored and Diced
- 250g Spelt Flour
- 2 Teaspoons Baking Powder
- 2 Teaspoons Cinnamon
- 1 Teaspoon Nutmeg
- 100g Brown Sugar
- 125 ml Honey
- 120ml Berry Flavoured Yoghurt (I’ve used Blueberry and Strawberry)*
- 100ml Oil
- 1 Egg
- 100g Blanched Almonds
- Handful of Flaked Almond
Method
1. Preheat the oven to 200C. Line the Muffin Tin.
2. Whisk together the sugar, honey, yoghurt, oil and eggs. This is quite an easy mixture to whisk by hand.
3. Gently fold in the flour, baking powder, cinnamon and nutmeg and almonds.
5. Add the apples and only stir once or twice.
6. Spoon the mixture into the prepared patty-pans.
7. Mix about 1-2 tablespoons of brown sugar and the flaked almonds together. Sprinkle on the muffins.
8. Bake for 15-20 minutes. Keep an eye on them to ensure they don’t burn.
9. Enjoy! They are delicious warm.
A Tale of Two Kitchens 