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!
The Recipe
Yields: 10 muffins
Ingredients
1 cup whole wheat flour
½ tsp baking soda
½ tsp salt
1 tsp baking powder
1 tsp cinnamon
pinch of nutmeg
1 apple, grated
½ cup vegetable oil
½ cup brown sugar
1 egg
1 tbsp vanilla essence
½ cup milk
Topping:
2 tbsp coarse ground walnuts
2 tbsp brown sugar
2 tbsp butter, soft
½ tsp baking soda
½ tsp salt
1 tsp baking powder
1 tsp cinnamon
pinch of nutmeg
1 apple, grated
½ cup vegetable oil
½ cup brown sugar
1 egg
1 tbsp vanilla essence
½ cup milk
Topping:
2 tbsp coarse ground walnuts
2 tbsp brown sugar
2 tbsp butter, soft
Instructions
In a small bowl, rub the ground walnuts, sugar and butter together to make a coarse mixture and set aside
Prep a muffin tin with liners and switch on the oven to 180C
In a medium bowl sift together the flour, baking powder, soda, salt, cinnamon and nutmeg
In a large bowl whisk together the oil and sugar well
Then beat in the egg and vanilla
Then add the milk, stir and then gently fold in the flour mixture, followed by the grated apple
Place a scoop of batter into each muffin liner
Top with some of the walnut topping
Bake for 25 minutes
Allow to cool completely
Shelf life: 4 days
Prep a muffin tin with liners and switch on the oven to 180C
In a medium bowl sift together the flour, baking powder, soda, salt, cinnamon and nutmeg
In a large bowl whisk together the oil and sugar well
Then beat in the egg and vanilla
Then add the milk, stir and then gently fold in the flour mixture, followed by the grated apple
Place a scoop of batter into each muffin liner
Top with some of the walnut topping
Bake for 25 minutes
Allow to cool completely
Shelf life: 4 days
