APPLE & CINNAMON MUFFINS

As soon as we enter fall, I always find myself at the farmers' market every Sunday without fail, even if there's nothing particular that I need. There's something very comforting about an Autumn farmers' market; it brings out the homely side in me.

Buying produce closest to their natural state seems more rustic and appropriate now that it's fall. Brussels sprouts: do I want to buy them loose and cut off from their stem? No, it's much more fun bringing the whole stalk home or a large bunch of carrots with their lengthy leaves still intact. I also find these vegetables being showcased more in the fall. The usual carrots chopped up and thrown in the microwave to steam rather become carrots braised in fresh thyme and beef stock or roasted along with a medley of other seasonal root vegetables such as butternut squash and parsnips with sage and butter.

Autumn seems to have that magic touch that transforms any of our everyday ruts to blissful comfort goodness. Oatmeal becomes spiced pumpkin oatmeal with maple syrup. Apple juice becomes warm apple cider with cinnamon. Our everyday coffee becomes a gingerbread or pumpkin latte and a blueberry muffin is now a warmly spiced apple muffin with almonds.

The best item of all to buy at the farmers' market this time of year is most certainly apples. We might eat them year round but never do they taste the same as freshly harvested fall apples. Honeycrisps are my favorite in particular; they're fantastically crunchy, sweet and juicy. I have used Honeycrisp apples in this muffin for a bite of luxurious sweetness, but any fresh Autumn apple will taste beautiful in these muffins to be truthful. My favorite muffin of the season...so far!

Apple and Cinnamon Muffins: Adapted from Nigella Lawson's Nigella Kitchen
(makes 12)

• 2 of your favorite apples (peeled, cored and diced small)
• 1 3/4 cups spelt flour or all-purpose flour (I used all-purpose)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 2/3 cup light brown sugar
• 1/2 cup honey
• 1/4 cup plain yogurt
• 1/2 cup flavorless vegetable oil (like canola)
• 2 eggs
• 1/4 cup raw almonds (roughly chopped)

For the topping:

• 4 teaspoons light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup raw almonds (roughly chopped)

Preheat oven to 400F.

Measure all the dry ingredients in bowl. Add the chopped almonds.

In another bowl add the brown sugar, honey, yogurt, oil and eggs.

Fold the dry ingredients into the wet along with the chopped apples. Don't over mix.

In a small bowl mix together the ingredients for the topping.

Spoon the batter into muffin cups/muffin tin and then sprinkle on top of each with the topping mixture.

Bake for 20 mins until risen and golden.