This recipe is from Gwyneth’s cookbook My Father’s Daughter and they are macrobiotic and super healthy.
The main ingredient is spelt flour which has more nutritional value than regular wheat flour and is easier to digest. I am a big fan of cinnamon, which has a regulatory effect on blood sugars, and when married with apple is bliss!
There is a fair wallop of oil in these so take it easy and see them as a treat!
This is how they are made
Spiced Apple Crumble Muffins
For the crumb topping:
+ 1/4 cup white Spelt flour
+ 1/4 cup whole-spelt flour
+ 1/4 cup unrefined dark brown sugar
+ 2 teaspoons ground cinnamon.
+ pinch sea salt
+ 2 tablespoons vegetable oil
+ 1 tablespoons soy milk
For the muffin:
+ 1 tablespoon cornstarch
+ 1 cup finely diced peeled apple (about 2 small apples)
+ 1/2 cup vegetable oil
+ 1/2 cup plus 2 tablespoons real Vermont maple syrup
+ 1/2 cup plus 2 tablespoons soy milk
+ 1 cup white Spelt flour
+ 1 cup whole-spelt flour
+ 2 1/4 teaspoons baking powder
+ 1/2 teaspoons baking soda
+ 1/4 teaspoons fine salt
+ 2 teaspoons ground cinnamon
+ 1/2 teaspoon ground allspice
+ 1/2 cup lightly toasted walnuts, roughly chopped
+ Preheat the oven to 180 degrees. Line a 12-cup muffin tin with papers or spray with oil
+ For the crumb topping, combine all the dry ingredients in a small bowl. Add the vegetable oil and soy milk and rub everything together with your fingers—the mixture should be pebbly. Set the mixture aside.
+ For the muffins, in a small bowl, toss the cornstarch with the apples. In another large bowl whisk together ½ cup of the vegetable oil and all the syrup and soy milk. Sift in the remaining ingredients (except for the walnuts) and fold in the apples and walnuts,
+ Evenly distribute the batter in the muffin cups and sprinkle over the crumb topping.
+ Bake for 25-30 minutes, or until a toothpick tests clean.