I have apples and I can mix this batter by hand. That’s all the convincing I need.

The “Apple-Cinnamon Crumble Muffins,” from The Baker Chick, require two apples and a short list of typical muffin ingredients, like flour, butter, sugar, eggs.

I chopped one apple (by hand) and “grated” the other in my food processor. These 12 muffins rise high when baked, thanks to their crumb crowns.

Moist, appley, and perfectly sweet, it’s a good morning.

PREP TIME: eat muffins after less than an hour of prep, baking, cooling
TASTE: moist, appley, sweet

Next week, I’ll showcase my first recipe from the latest Ottolenghi Simple cookbook by Yotam Ottolenghi. I’ll make the “Chilled Cucumber, Cauliflower, and Ginger Soup” (which he first published in The Guardian in July 2015).

Chilled Cucumber, Cauliflower, and Ginger Soup
Ottolenghi Simple
Serves 4

4 fresh mint sprigs
3 1/4 oz. piece ginger, peeled (two-thirds roughly grated, the rest cut into 1/8-inch-thick slices)
Salt
12.33 oz. cauliflower, broken up into 3/4-inch florets
22.88 oz. English or Lebanese cucumbers, peeled, seeded and roughly chopped
1 clove garlic, crushed
17.64 oz. Greek yogurt
2 Tbsp. lemon juice
White pepper
1/4 cup olive oil
2/3 cup sliced almonds
2 tsp. dried mint

Pour 3 1/3 cups of water into a medium saucepan and add the fresh mint, the sliced ginger and 2 tsp. of salt. Bring to a boil, add the cauliflower and blanch for 2-3 minutes, until just cooked but still retaining a bite. Drain and set aside; discard the mint and ginger.

Put the cucumbers in a blender or food processor with the grated ginger, garlic, yogurt, lemon juice, 1 tsp.  salt and 1/2 tsp. of white pepper. Blitz smooth, then chill for at least an hour.

Heat the oil in a small saucepan on medium heat and add the almonds. Cook for 3-4 minutes, stirring often, until the nuts are a light golden-brown. Transfer to a bowl, stir in the dried mint. Add a pinch of salt and set aside to cool.

When ready to serve, divide the cauliflower florets between four bowls and pour the cold soup on top. Spoon the almond mix on top and serve.