Adapted from the Kitchen (Nigella Lawson) cookbook, these muffins are made using speltflour. Spelt is a wheat-free whole grain, although it contains natural gluten, the gluten structure in spelt breaks down far more easier than wheat flour, therefore making it easier for the body to digest!
Quick and easy to make, these muffins are great for brunch!!!
Ingredients
2 Eating Apples (I used Pink Lady)
250g Spelt Flour
2 Teaspoons Baking Powder
2 Teaspoons Ground Cinnamon
125g Light Brown Sugar, plus 4 teaspoons for sprinkling
125ml Agave Nectar
60ml Runny Natural Yogurt
125ml Flavourless Vegetable Oil
2 Eggs
75g Natural (Unblanched) Almonds
Method
Preheat the oven to 200oC/gas mark 6 and line your muffin tin with cases, I made my own muffin cases by cutting 5 inch squares out of baking paper.
Peel and core the apples, then chop into small dice (about 1cm approx.) and put them to one side.
Measure the flour, baking powder and 1 teaspoon of the ground cinnamon into a bowl.
Whisk together the 125g brown sugar, the agave, yogurt, vegetable oil and eggs in another bowl or jug.
Chop the almonds roughly and add half of them to the flour mixture, put the other half into a small bowl with the second teaspoon of ground cinnamon and the 4 extra teaspoons of brown sugar. This will make the topping for the muffins.
Now fold the wet ingredients into the dry. Add the chopped apple and stir to combine, but don't overmix. A lumpy batter makes for a lighter muffin.
Spoon this bumpy batter into the muffin cases, then sprinkle with the topping.
Pop the tin into the preheated oven and bake for about 20 minutes, by which time they will have risen and become golden. Take the tin out of the oven and let it stand for about 5 minutes before taking out the muffins and placing them on a wire cooling rack.
Enjoy!!!
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