Apple And Cinnamon Breakfast Muffins (Nigella)

• 2 apples, any kind that you like best
• 250 g spelt flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 125 g brown sugar, use an extra 4 for sprinkling
• 125 ml honey
• 60 ml plain fat-free yogurt
• 60 ml vegetable oil
• 65 ml applesauce
• 2 eggs
• 75 g natural almonds, roughly chopped

1. Preheat oven to 300 degrees farenheit, line 12 tin muffin tin with paper liners.
2. Peel and core apples, then chop into small pieces about 1cm each and put them to one side.
3. Measure the flour, baking powder and 1 teaspoons of the ground cinnamon into a bowl.
4. whisk together 125g brown sugar, honey, yogurt, veg. oil and eggs in another bowl.
5. Use the chopped almonds and add 1/2 of them to the flour mix, put the leftover almonds into a small bowl and add the 1 teaspoons of cinnamon and the 4 teaspoons of brown sugar.
6. Fold wet ingredients into the dry, add apples but just stir to combine.
7. Spoon into the muffin cups, then add some of that topping you made for each muffin
8. Bake about 20min or until finished.
9. let stand in tin for 10 min before placing them onto a cooling rack.

apples, flour, baking powder, ground cinnamon, brown sugar, honey, yogurt, vegetable oil, applesauce, eggs, natural almonds

Taken from www.food.com/recipe/apple-and-cinnamon-breakfast-muffins-nigella-450941 (may not work)