spiced apple crumb muffins

I wandered into the kitchen to make myself a nice chai latte, and left having made these for an after school snack ...

They are so deliciously yummy, and rather healthy, with all natural ingredients.  I found a similar recipe in a macrobiotic cookbook and have slightly altered it over the years.  I do all of my baking with spelt flour as it has higher nutritional value and is much easier to digest.

They are a bit messy to eat, but so worth it...

CRUMBLE TOPPING
4 tablespoons white spelt flour
4 tablespoons whole spelt flour
4 tablespoons whole rolled oats
4 tablespoons unrefined dark brown sugar
2 teasoons ground cinnamon
pinch sea salt
2 tablespoons vegetable oil
1 tablespoon soy milk

MUFFINS
1 tablespoon cornflour
2 small organic apples peeled and finely diced
110ml vegetable oil, plus extra for greasing muffin tin
150ml real maple syrup
150ml soy milk
100g white spelt flour
125g whole spelt flour
2 1/4 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon fine salt
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
60g chopped walnuts

Preheat the oven to 180, grease a 12 cup muffin tray with vegetable oil.

For the crumb topping, combine all the dry ingredients in a small bowl and then add the oil and soy milk and rub together with your hands and set aside.

For the muffins, in a small bowl add the diced apples and toss with the cornflour.

In another bowl whisk together the oil, syrup and milk then sift in dry ingredients and then fold in the apples and walnuts.

Evenly distribute the batter in the muffin and top with crumble mixture.

Bake for around 25 minutes.

Devour with a nice warm drink and re-energise..