If only you could smell the house right now! It smells of warm honey and toasted almonds, a smell that can cure a cold!
It has only been lately that I could have something sweet for breakfast. I grew up eating a salty breakfast, whether it was a cheese sandwich, an omelet, or a labneh dip with toasted pita and olives, one thing for sure, it had to be salty. But after travelling quite frequently to Europe in the past eight years, I started developing a liking for sweet things with my cup of coffee for breakfast. Now I occasionally have a fruit muffin or a pain au chocolat, and for this new acquisition of taste, I decided to bake breakfast-appropriate muffins.
I got this recipe from Nigella Lawson’s book Nigella Kitchen, which is a cookbook full of convenient recipes that you could make for lunch or dinner.
Ingredients (make 12)
- 2 apples, peeled and diced
- 1 and 3/4 cups flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 cup vegetable oil
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/4 cup yogurt
- 2 eggs
- 1/4 cup raw unblanched almonds, roughly crushed
- 4 tsp brown sugar
- 1 tsp cinnamon
- 1/4 cup almonds, roughly crushed
1. Preheat the oven to 400F and prepare a muffin tray with muffin paper cups.
2. In a bowl, whisk together the eggs, honey, sugar, oil and honey. Set aside.
3. In another bowl, sift the flour and then add the cinnamon, baking powder and crushed almonds.
4. Fold the wet ingredients into the dry ingredients and whisk everything together.
5. Add the apples to the batter and give it one last whisk.
6. To make the topping: mix the three ingredients in a small bowl.
7. Scoop the batter (I use an ice cream scooper) into the paper cups and sprinkle the topping over the muffins.
8. Pop the tray in the oven and bake for 20 minutes.