APPLE AND CINNAMON MUFFINS

APPLE AND CINNAMON MUFFINS

- Nigella Lawson

Makes 12 muffins

Ingredients

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

Method

Preheat the oven to 200 degrees Celcius and line a 12-hold muffin tin with papers.

Measure the flour, baking powder and 1 tsp cinnamon into a bowl.

Whisk together the 125g brown sugar, honey, oil and eggs in a bowl – or, as I prefer, a jug, for ease of pouring.

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 be the topping for your muffins.

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.

Spoon the batter into the muffin papers and sprinkle with the topping.

Put into the oven and bake for 20 minutes, by which time the muffins should have risen, and become beautifully golden.

Remove from oven and allow to stand for 5 minutes, before taking them out of the pan and devouring with unapologetic greed.