Sunday Feast № 30 | Apple Walnut Spelt Muffins

"Why is there spelt flour in the cupboard?" "Dunno." "There must be a reason. I get the almond flour, but ... What was it used for?" "Dunno." "Hmm. Wait. Ah yes, it was for that rosemary and chocolate cake! OK, what else can I do with it?" "What does it say on the packet?" "Muffins. Yes, muffins are good and while at it let's see what else is there to add. Apples. Nuts. OK. OK." So I searched and came upon apple walnut crunch spelt muffins by Anne of fannetastic food (get it, f-anne-tastic?). I had pretty much everything except for ground flaxseed or even whole flaxseed; hence, the recipe below uses old fashioned oats as a substitute, and for different kind of texture. Also, a small pointer: skip using muffin cups like I did, unless you are willing to spray them with something oily; just spray the muffin pan or use a non-stick one. Why? The cups adhere quite well to the muffins and do not peel as smoothly as usual. Otherwise, if you are OK with fussing or eating paper ... See how you do. Makes 12+ muffins.

2 cups spelt flour ¾ cup brown sugar ⅓ cup old fashioned oats 1 tbsp cinnamon ½ tsp nutmeg 1 tsp baking powder 1 tsp baking soda ½ tsp salt - 1½ apples chopped into small pieces or 1 medium apple 1 tsp vanilla extract 1 cup milk ½ cup non-fat Greek yogurt 1 egg beaten ½ cup walnuts chopped Topping 1½ tsp brown sugar ½ tsp cinnamon ¼ cup walnuts chopped

Preheat oven to 300°F/150°C. Mix dry and wet ingredients in two separate bowls. Add wet ingredients to dry, stirring until mixed. Spoon into a cooking-sprayed or non-stick muffin pan. Top each muffin with a sprinkling of topping mixture. Bake for 30 minutes, making sure they are done.