I was a bit worried after last week's posts that I'd lost my baking mojo - I really didn't love either of the recipes I made, especially the Banana Turnovers (but let's not go there again). I'm pleased to report however that after my stint in the kitchen making these muffins it is most definitely back (just as well as it's National Baking Week). These are probably the nicest, fluffiest, most delicious muffins I've ever made. I've had to quickly put them in the freezer before I eat the lot (and completely undid the good I did from this morning's bi-annual run round the park). I originally found the recipe on the Total Greek Yoghurt site but have adapted it to make them a bit healthier. I substituted wholemeal spelt flour for the original plain flour and rapeseed oil for melted butter.
This recipe is my entry for The Pink Whisk's new monthly challenge. For October Ruth has challenged us to make something containing apples. The smell of these muffins baking with their apple and cinnamon aroma wafting round the house just made this gorgeous sunny autumnal day even nicer.
200g wholemeal spelt flour
2 tspn baking powder
1 tspn bicarbonate of soda
pinch of salt
pinch of ground nutmeg
2 tspn ground cinnamon
100g soft brown sugar
125g greek yoghurt
100ml rapeseed oil
1 tspn vanilla extract
150g apple puree (I'm not sure how many apples you would need for this as I made a big batch but probably 2 -3)
1. Preheat the oven to 200c/gas mark 6.
2. Combine all of the dry ingredients together in a bowl and the wet ingredients in a separate one.
3. Mix together the 2 sets of ingredients gradually until you have a smooth batter.
4. Spoon the mixture into a muffin tin. It will make about 8 muffins.
5. Bake for around 15 mins until golden and firm. Cool in the tin for a few minutes before turning out onto a wire rack to cool completely.