85g wholegrain spelt flour
70g white spelt flour
1 ½ tsp baking powder
1 ½ tsp cinnamon
Pinch of salt
40g golden caster sugar
2 small eating apples
1 egg, beaten
60g unsalted butter, melted.
50g chilled unsalted butter
80g wholegrain spelt flour
50g light muscovado sugar
25g chopped toasted hazelnuts
Makes: 6 muffins
Preparation time: 25 minutes
Baking time: 20-25 minutes
- Preheat the oven to 200°C/400°F/Gas Mark 6. Place 6 muffin paper cases into a muffin tin.
- Melt the butter over a low heat, and set aside to cool slightly.
- Peel and core the apples, and chop into cubes about 1cm.
- Sieve the wholegrain and white spelt flour, baking powder, cinnamon and salt together into a mixing bowl. Add the sugar, apples and sultanas into the flour mixture.
- In a jug, mix together the milk, egg and melted butter. Pour the liquid over the dry ingredients and mix together until combined.
- Divide the mixture equally between the six paper muffin cases.
- Make the streusel topping – rub the butter, wholegrain spelt flour and cinnamon together to create a chunky breadcrumb mixture, do not over rub, keep the butter in slightly larger pieces than you would for pastry.
- Add the muscovado sugar and chopped hazelnuts to the breadcrumb mixture. Stir to combine.
- Divide the streusel topping evenly over the six muffins, don’t press into the muffin mixture, leave it loose and pile it high!
- Bake in the oven for 20-25 minutes, until the streusel topping is golden brown and the muffins have risen.
This recipe is really easy to adapt, change the apples for pears, and swap the cinnamon for a different spice such as ginger, all spice or
even star anise! Chopped almonds in the streusel would also give a lovely alternative favour too!
Thank you to Sandra Heinze who kindly created this delicious recipe for us. To see more of her recipes please visit her blog for more inspiration