The other night I was flipping through ‘Kitchen’ by Nigella Lawson, and came across what she wrote about muffins, which, coincidentally, perfectly sums up how I feel about muffins:
“…I feel that the enormous popularity of the muffin has done it a great disfavour. It’s simply this: many people’s notion of a muffin is the shop- or café-bought kind. Now, I would rather eat compacted sawdust than most of the muffins I see bulging menacingly from cofee-shop shelves. But I see muffins being bought and eaten, and presume they are passable: that’s not quite my beef- to mix my foodstuff metaphors for a moment. The muffins that come from muffin-making factories are not the same as muffins that emanate from domestic ovens: the former are too tender-crumbed and too cartoonishly aerated. Thus, everyone who bakes muffins at home feels a failure for presenting something with a modestly domed (or even flatter) top. That’s not failure- that’s a muffin, man. Nor should a muffin be merely an un-iced cupcake.“
With that in mind, I present to you Nigella Lawson’s apple and cinnamon muffins- because muffins are heartwarming and delicious, especially when they come from your own oven. And because these ones are especially good for breakfast 🙂
Apple and cinnamon muffins
2 apples (I used pink lady)
250 grams spelt flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
125 grams light brown sugar + 4 teaspoons for sprinkling
125 ml honey (vegans sub. with agave)
60 ml soy milk or yoghurt (for non-vegan or non-dairy free, use natural plain yoghurt)
125 ml vegetable oil
2 eggs (vegans sub. with equivalent amount of apple sauce)
75 grams walnuts
Preheat the oven to 200 degrees celsius.
Core the apples, dice them into small pieces and set aside.
Measure the flour, baking powder and 1 teaspoon of cinnamon, and combine in a bowl. In another large mixing bowl, whisk the brown sugar, honey, soy milk/yoghurt, oil, and eggs.
Chop the walnuts. Place half of them in the flour mixture, and the other half in a separate bowl with four teaspoons of brown sugar and one teaspoon of cinnamon for sprinkling later.
Slowly sift the dry ingredients into the wet ingredients. When it’s well mixed, stir in the apples. Line the muffin tin with muffin cases and fill with the batter. Sprinkle with the sugar-cinnamon topping and bake for 20 minutes.
Wishing you much love and happy kitchen adventures,
Recipe adapted from Nigella Lawson