What can I tell you about these muffins – each bit of the development process was a true delight. It began when I had a cut apple which I didn’t want to eat anymore, so like any sensible human being, I too believe a muffin is always a better idea. This muffin is perfect to use up that one last apple that may have become a little too ripe. It’s one of those batters that could make you hesitant and self-doubt when you see the thickness of the batter, but this gives it the dense-type texture, which really makes you feel like biting into an apple pie!
INSTRUCTIONS
1
In a small bowl, rub the ground walnuts, sugar and butter together to make a coarse mixture and set aside
2
Prep a muffin tin with liners and switch on the oven to 180C
3
In a medium bowl sift together the flour, baking powder, soda, salt, cinnamon and nutmeg
4
In a large bowl whisk together the oil and sugar well
5
Then beat in the egg and vanilla
6
Then add the milk, stir and then gently fold in the flour mixture, followed by the grated apple
7
Place a scoop of batter into each muffin liner
8
Top with some of the walnut topping
9
Bake for 25 minutes
10
Allow to cool completely
11
Shelf life: 4 days
ROOTED IN WELLNESS
NON-FUSSY COOKING
ALWAYS TESTED RECIPES
EGGLESS FRIENDLY
STRAIGHT FROM THE HEART
BALANCE OVER PERFECTION