If you’re following me on Instagram you might have seen the weather has been pretty bad this week around Hong Kong. It kicked off with typhoon passing by close to Hong Kong at the start of last week, treating us to blowy days and endless rain. This rain culminated in a black rain storm on Wednesday which flooded all the roads to my house, and blocked them off with landslides. Thursday we saw one blessed day of sunshine, and finally, on Friday, another typhoon.
This time the typhoon came closer, causing the Hong Kong weather observatory to raise its typhoon 8 signal, meaning a typhoon is getting pretty darn close to Hong Kong. When this happens, the whole city shuts down. Schools close, along with most businesses, and everyone gets a (very soggy!) extra day off We spent the day shut inside in our pyjamas listening to the howling winds and rain drumming against the windows, and watching the sea churn itself into a frenzy outside with white waves flinging themselves at the rocks.
When the weather is rubbish outside, I’m always drawn to homey, comforting bakes. After raiding the cupboards for something I could throw together without having to venture out in search of ingredients, I baked these apple and almond muffins.
I love the textures in these muffins. Their moisture comes from grated apple, which gives lovely little pockets of apple running right through the muffins. They’re made with both ground almonds and flaked almonds. The ground almonds help keep the muffins nice and moist and give a delicious almondy taste, while the flaked almonds give a nutty crunch. Warming, cosy and comforting, the perfect thing to bake on a rainy day.
- 80g ground almonds
- 120g plain flour
- 110g caster sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cardamom
- 120ml milk
- 40ml oil
- 1 egg
- 1 medium apple, peeled and roughly grated
- 30g flaked almonds
- 1 medium apple, finely sliced
- 1-2 teaspoons soft brown sugar, for sprinkling
- Preheat the oven to 180C/ 160C fan/ 350F. Line a 12 hole muffin tray with paper cases.
- In a large bowl, whisk together flour, ground almonds, caster sugar, baking powder, salt and spices.
- In a separate jug, whisk together the milk, egg and oil. Stir in the grated apple.
- Add the wet ingredients to the dry and stir until combined. Add in the flaked almonds, and mix until everything is combined.
- Fill the cases ¾ full, and top each muffin with two slices of apple. Sprinkle a pinch of brown sugar on top of the apples. Bake for 20-25 minutes, until the muffins are golden brown, and an inserted skewer comes out clean.
- Remove from the tin and place onto a wire rack to cool. While the muffins are still hot sprinkle with a little more brown sugar if desired. Delicious eaten still warm, or cool completely before storing in an air tight container.