Serves 12 muffins You will need a 1 x 12-bun muffin tin
Ingredients
2 eating apples
250g/9oz plain flour
2 tsp baking powder
2 tsp ground cinnamon/toz tarçin
125g /5oz light brown sugar, plus 4 tsp for sprinkling
125ml honey (about 3-4 tablespoons)
60ml runny natural yogurt ( I used regular Tikveşli, 2 good tablespoons)
125 ml/17 tbsp flavourless vegetable oil
2 eggs
75g/3oz natural (unblanched) almonds ( I used a little ground almond instead)
Instructions
Preheat oven to 200C/gas mark 6 and line your muffin tin with papers.
Peel and core the apples, then chop into small dice. Put to one side.
Measure the flour, baking powder and 1 tsp of the ground cinnamon into a bowl.
Whisk together the 125g brown sugar, the honey, yogurt, vegetable oil and eggs in another bowl or jug.
Chop the almonds roughly (if using) and add half of them to the flour mixture, and put the other half into a small bowl with the second tsp of ground cinnamon and the 4 extra tsp 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 over mix. Nigella’s Tip: a lumpy batter makes for a lighter muffin.
Spoon this batter into the muffin papers, then sprinkle the rubbly topping over them.
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.
Recipe by Pantry Fun at https://pantryfun.com/apple-cinnamon-muffins/