Apple and Cinnamon Breakfast Muffins (Nigella)

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READY IN: 50mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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