March 11, 2011

Cinnamon and apple muffins with honeyed nut topping


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 eggs
200ml unsweetened apple sauce
400ml low-fat milk
1 tsp natural vanilla extract
250g white, unbleached spelt flour
200g whole spelt flour
4 tsp baking powder
50g brown sugar
2 tsp ground cinnamon
100g apples, cut into small cubes

{honeyed nut topping}
50g almonds
30g pecans
30g walnuts
1 tsp ground cinnamon
1 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!