Apple And Cinnamon Breakfast Muffins (Nigella) - cooking recipe

Ingredients

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

Preparation

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.