My husband has decided that the heat is too intense to navigate our land on foot and has starting going everywhere by lawnmower, as you do. He explained the logic at some length, although I don’t remember much; my mind must have slipped into neutral. I believe it was something to do with ‘efficiency’ and the fact that if I’m looking for him, I just have to follow the path of most freshly-cut grass. Or something. Our bank manager sounded more than a little bit nonplussed on the ‘phone this morning when I told him that he could indeed speak to ‘Monsieur’ just as soon as I had identified the most recently-cut grass strip…
These muffins are deliciously light and tasty whether you’re certifiable or not. They are adapted from one of my favourite cookbooks of the moment: ‘Love, Bake, Nourish’ by Amber Rose.
Ingredients (makes 12)
2 apples, peeled, cored and cut into pieces
1 teaspoon cinnamon
60g salted butter, softened
60g coconut oil, softened
150g spelt flour
2 organic eggs
1 teaspoon baking powder
160g agave syrup
60g ground almonds
50ml milk
Preheat the oven to 180°C. Sprinkle the apples with cinnamon and poach until soft in a small amount of water. Set aside. Cream the butter and coconut oil for about 4 minutes. Add a spoonful of flour, beat again, then add the eggs, beating further until the mixture is light and fluffy. Add a little more flour to prevent curdling. Gently fold in the rest of the flour, baking powder, agave syrup, ground almonds and milk. Lastly, fold the poached apples into the mix. Spoon the mixture into muffin trays and bake for 25 minutes.
