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Sunday, November 6, 2016

Spiced apple muffins with walnut streusel topping

Muffins for our new upstairs neighbours, in the hope we can start our neighbourhood sweetly. Using apples and walnuts from our garden. And a Delia recipe I've never actually tried before.

(makes 12 muffins, or one large cake)

For the muffins:
12 oz (350 g) apples (weight after peeling and coring), chopped into ½ inch (1 cm) cubes
3 oz (75 g) sugar
6 fl oz (175 ml) milk (used yoghurt mixed with water, as we never have milk)
4 oz (110 g) butter
10 oz (275 g) plain flour
1 tbsp plus 1 tsp baking powder
½ level tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
½ whole nutmeg, grated
2 large eggs

For the walnut streusel topping:
2 oz (50 g) walnuts, roughly chopped
3 oz (75 g) flour
3 oz (75 g) sugar
1 tsp ground cinnamon
1 oz (25 g) butter

Heat the oven to 190C. Melt the butter in a small saucepan over a gentle heat. Put the flour, baking powder, salt, cinnamon, cloves and grated nutmeg in a bowl and mix with a fork.

In another large bowl, whisk the eggs, sugar and milk together, then whisk in the melted butter. Add the wet to the dry and mix until just combined, folding in the apple at the end. Spoon into muffin cups.

To make the topping, mix the flour, sugar and cinnamon in a bowl, then rub the butter in with your fingers.Add in the nuts and 1 tbsp cold water, and press loosely together. Press the topping on top of the muffins, then bake for about 30 min, until done.
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