I think the real question here is, “Why wouldn’t you eat three muffins while drinking mediocre moscato after inhaling a machaca burrito for a late breakfast?” Surely that was what you were thinking instead of, “Why is there an ash tray sitting on top of a mosquito repellant candle sitting on top of a box of mosquito repellant candles next to a cactus with a serious lean?” Even if you were thinking the latter, I have no answer for you. I’m not responsible for what goes on on the balcony.
Again with the yeast! I finally killed off my final yeast packet [no, that’s not code]. Even better, this is another one of those recipes where you don’t actually have to wait for the yeast to work its magic. 15 minutes. That’s it. I can handle that.
For some reason my topping didn’t end up as crumbly as it should have, so when I dropped it into the batter it sunk to the middle while baking. Hello, Cinnabon-esque explosion in my mouth when you get to the middle. Less butter next time. I think. I really didn’t mind them this way, and as usual I went without a glaze.
Inspiration: Joy the Baker
- 1 cup all-purpose flour
- 1/2 cup spelt flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 4 teaspoons dry active yeast
- 2/3 cup warm almond milk
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons applesauce
- 1/2 teaspoon vanilla extract
- 1 egg
- 2 tablespoons Smart Balance [butter]
- 2/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Dissolve the yeast into a measuring cup of the warmed milk.
- In the bowl of a stand mixer, whisk together the flours, sugar, and salt.
- Once the milk has begun to get frothy, add it to the flour along with the oil, applesauce, vanilla extract, and egg.
- Mix until smooth.
- Pour into a prepared muffin tin [it will make 12!].
- Let it take a nap for 15 minutes.
- In a separate bowl, mix together the Smart Balance, brown sugar, cinnamon, and nutmeg with a fork. It should be crumbly and fully incorporated.
- Drop the sugar crumbs onto the top of each muffin.
- Press it into the dough.
- Put the pan into the cold oven, and then turn it on to 350°.
- Bake for 20 minutes.
- Remove from oven and allow to cool for a few minutes before taking them out of the pan to cool completely.
- Eat immediately or top with a glaze/frosting/peanut butter/whipped cream/whatever.