These apple and cinnamon muffins remind me lots of cooking at home when I was young. Mum had all of Alison Holts muffin books – I think muffins were the cupcakes of today – it was what everyone made. They were a lunch box treat that we quite often had. I recently decided to whip up a batch of muffins for friends that were popping around one afternoon. Instead of the chocolate versions I made when I was younger, these are a healthier option. This version is made with a little spelt flour and almond meal with a lovely dash of cinnamon that really complements the apple flavour. Cinnamon also has the benefit of helping lower blood sugar levels.
These muffins are yummy alone or with a dollop of greek yoghurt.
Ingredients:
100g butter
1/2 cup caster sugar
2 eggs
1/3 cup spelt flour
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
100g ground almonds
2 apples, peeled and finely sliced into small pieces.
(recipe modified slightly from Taste)
Preheat oven to 170 degrees Celcius. Grease muffin tins. Beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well between additions. In a seperate bowl, sift in the flour and baking powder then mix in the cinnamon and almonds.
Fold dry ingredients into the butter mix. Add the apple and stir until just mixed. Place dollops of the mixutre in tins and bake for 15-20 minutes.
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