Who doesn’t love a muffin? This recipe is bang on season and the cinnamon adds a real warmth, perfect for these chilly days. These muffins are wonderful for breakfast on the go, elevenses or as an afternoon snack to lift the spirits!
  • Serves:


  1. Preheat your oven to 180ºC/350ºF/gas 4. Take a 12-hole muffin tray and line with paper cases.
  2. In a large bowl, beat the margarine and sugar until pale and fluffy. Beat the St Ewe egg on its own, then stir into the margarine mixture.
  3. Sieve in the flour, cinnamon and baking powder, folding through the mixture being careful not to over mix. Stir in the ground almonds.
  4. Halve, core and chop the apple into 1cm chunks, then add to the mixing bowl along with the vanilla extract and half of the chopped hazelnuts. Stir a couple of times to combine.
  5. Take your muffin tray and divide the mixture between the paper cases and sprinkle the tops with the remaining hazelnuts.
  6. Bake on the middle shelf for 20 minutes, or until golden and a skewer comes out clean.
  7. Leave to cool on a wire rack… and try not to eat them all at once!