Apple and cinnamon almond muffins (#32)

Yes it’s another dessert. And yes, I have completely gone over the top on fruit-based muffin recipes, all of which are Nigella’s. I think this is my third at least? Pears first, bananas second, now we have apple.

This is another one I absolutely adored. The combo of honey and yoghurt in the recipe is a sensation, and is one of the main reasons why I seem to have gone through three squeezy bottles of honey in barely over a week.

I’ve returned to a couple of Nigella books that I have neglected for a while, in this case Kitchen. I think the journey that I’ve gone on with this blog has been such a dream, because it really has opened my horizons. So many recipes that I dismissed as being ‘not for me’ when I first got the book I now look at as exciting and incredibly desirable. This is probably not a case in point, but the point stands for the book in general and several of the recipes you’ll see over the next week or so.

Good things: The sponge is a complete and utter delight.

Bad things: Well, I love the large crunchy almonds on top, but I can see why some think they are misplaced in such a fluffy sponge.

Ingredients & requirements: 12 muffins.

  • 2 apples
  • 250g plain flour
  • 2 teaspoons of baking powder
  • 2 teaspoons of ground cinnamon
  • 125g of light brown sugar
  • 125ml honey
  • 60ml yoghurt
  • 125ml vegetable oil
  • 2 eggs
  • 75g almonds (unblanched)

You’ll need two large mixing bowls for this one.

Preparation & cooking

  1. Preparation
    1. Preheat oven to 200C
    2. Line muffin tin with papers
    3. Peel and core 2 apples, dice to approx 1cm pieces. Set aside.
    4. Roughly chop up the 75g of almonds. Set aside.
  2. In large mixing bowl number 1, put your dry ingredients:
    1. 250g plain flour
    2. 2 teaspoons of baking powder
    3. only 1 teaspoons of ground cinnamon (not both)
    4. half of the almonds (30-35g)
  3. Making the muffin topping. Put in a small bowl:
    1. the other half of the almonds
    2. the other teaspoon of ground cinnamon
    3. 4 teaspoons of light brown sugar (separate to the 125g mentioned).
  4. In large mixing bowl number 2, whisk together the following to get a wet batter:
    1. 125g of light brown sugar
    2. 125ml honey
    3. 60ml yoghurt
    4. 125ml vegetable oil
    5. 2 eggs
  5. Fold the wet ingredients from bowl 2 into the dry ingredients in bowl 1.
  6. Add the chopped apple, briefly stir to combine. Lumpy batter is good according to Nigella.
  7. Spoon into the muffin papers, and add the topping.
  8. Bake for 20 mins. Let it set for 5 mins, before leaving to cool on a wire rack.

Reflections:

I. Would. Make. Again. And. Again.

They do come out such a lovely colour – just look at them!

IMG_1075

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