Recipe by Donna Hay from Modern Baking
This recipe is really yummy. The apple and ginger are are a combination that go surprisingly well together. The muffin itself is quite light. I love the crunchy crumble on top as well. I didn’t put in as much ginger as the recipe said to because I was worried it would be too overpowering. I served it with honey because I didn’t have and honeycomb and it was delicious. I definitely recommend this crowd pleaser.
Thanks Donna xx
- 2 1/4 cups (290g) white spelt flour
- 1/3 cup (75g) raw caster (superfine) sugar
- 1/4 cup (30g) almond meal (ground almonds)
- 3 teaspoons baking powder
- 3 eggs, lightly beaten
- 3/4 cups (180ml) light-flavoured extra virgin olive oil
- 1/2 cup (140g) natural Greek-style (thick) yoghurt
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 1/2 cups (345g) firmly packed grated Granny Smith (green) apple (about 2 apples)
- 2 tablespoons finely chopped glace ginger
- Fresh honeycomb to serve
Crunchy Crumble Topping
- 2/3 cup (60g) rolled oats
- 1/2 cup (80g) pepitas (pumpkin seeds)
- 1/4 cup (40g) sunflower seeds
- 1/4 cup (90g) honey
Preheat oven to 180°c. Line a 12×1/2-cup-capacity (125ml) muffin tins with paper cases. To make the crunchy crumble topping, place the oats, pepitas,sunflower seeds and honey in a small bowl and mix to combine. Set aside.
Place the flour, sugar, almond meal and baking powder in a large bowl. Mix to combine. Add the eggs, oil, yoghurt, vanilla, apple and ginger and mix until just combined. Spoon the mixture into the tins and sprinkle with the crumble topping. Bake for 20-25 minutes or until golden and cooked when tested with a skewer. Allow to cool in trays for 5 minutes before placing onto a wire rack to cool completely. Serve muffins with honeycomb. Makes 12.