Apple And Cinnamon Breakfast Muffins Nigella Recipes

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EASY APPLE CINNAMON MUFFINS



Easy Apple Cinnamon Muffins image

A really easy apple cinnamon muffin recipe.

Provided by Mindy

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Apple Muffin Recipes

Time 45m

Yield 6

Number Of Ingredients 13

1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
⅓ cup vegetable oil
1 egg
⅓ cup milk
2 apples - peeled, cored and chopped
½ cup white sugar
⅓ cup all-purpose flour
½ cup butter, cubed
1 ½ teaspoons ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
  • Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
  • In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
  • Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

APPLE AND CINNAMON BREAKFAST MUFFINS (NIGELLA)



Apple and Cinnamon Breakfast Muffins (Nigella) image

This recipe is from Nigella's newest book Kitchen. It really is a breakfast muffin and it tastes hardier so if you want a sweet muffin it is not for you. I've tried to make it healthier.

Provided by nortocbaking101

Categories     Breakfast

Time 50m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 181.7, Fat 8.3, SaturatedFat 1.1, Cholesterol 31.1, Sodium 81.6, Carbohydrate 26.3, Fiber 1.8, Sugar 22.3, Protein 2.8

NIGELLA LAWSON ORANGE BREAKFAST MUFFINS



Nigella Lawson Orange Breakfast Muffins image

If you're going to attempt anything other than a bowl of cereal for an ordinary weekday breakfast, then muffins are the best bet. They are the easiest things to make, not least because the laziest of stirring is what's required. The truth is that a heavy, lumpy batter makes for the lightest muffin. Split them still warm and, mouthful by mouthful, smear with the best unsalted butter you can find, adding as you want, marmalade, jam or amber, liquid-light honey.

Provided by Flowerfairy

Categories     Breakfast

Time 30m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 10

75 g unsalted butter
250 g self-raising flour
25 g ground almonds
1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder
75 g caster sugar
1 orange, zest of
100 ml freshly squeezed orange juice
100 ml full-fat milk
1 egg

Steps:

  • Preheat the oven to 200?C/gas mark 6.
  • Melt the butter and set aside.
  • Combine the flour, ground almonds, bicarb, baking powder, sugar and orange zest in a large bowl.
  • Measure the orange juice and milk into a jug and whisk in the egg and then the cooled, melted butter.
  • Now pour the liquid ingredients into the dry ingredients, mixing with a fork as you go. The batter will be lumpy but that's as it should be: you want everything to be no more than barely combined. The whole point of muffin mixture is that it must never be overworked.
  • Spoon out the mixture equally into the muffin cases and cook for 20 minutes.
  • Remove, in their paper cases, to a wire rack and let cool slightly (but not completely) before devouring.

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