Cinnamon and apple muffins with honeyed nut topping
Posted Mar 11 2011 12:00am
I have been obsessing over new season apples as soon as I saw them hitting the markets and the green grocers. What to do with them, how do they taste like, are they sweet enough yet? I wanted something with lots of cinnamon, honey - and my favourite - nuts. Should I put the apples on top or into the dough? Or nuts on top? So many choices!
I think these red apples look perfect as they are. Gorgeous red hue, they look as pretty as flowers!
So I decided to use the apples in the batter and make a sweet honeyed nut topping. Perfect! These muffins are sweet, full of cinnamon, lots of apple and the sticky nut topping is a welcoming contrast to the soft cake.
Cinnamon and apple muffins with honeyed nut topping(Makes 12 big muffins) 2 large free-range eggs200ml unsweetened apple sauce400ml low-fat milk1 tsp natural vanilla extract250g white, unbleached spelt flour200g whole spelt flour4 tsp baking powder50g brown sugar2 tsp ground cinnamon 100g apples, cut into small cubes {honeyed nut topping} 50g almonds30g pecans30g walnuts1 tsp ground cinnamon1 heaped tbsp raw honey
Preheat your oven to 175C. Arrange 12 large paper muffin cups in a muffin tin. In a medium bowl, mix together the eggs, apple sauce, milk and vanilla. In another bowl, mix together the flours, baking powder, sugar and cinnamon. Pour the egg mixture into the dry ingredients and stir to combine. Finally add the apples and fold well. Spoon the batter into the cups and bake for about 15 minutes.
In the mean while, combine all ingredients for the nut topping. Remove the muffins from the oven, spoon a tablespoon of the topping on each muffin, then continue to bake a further 5-10 minutes or until a tester comes out clean. Cool on wire rack. Have a lovely weekend!
