2 Pink Lady or Royal Gala apples, quartered, cored
300g (2 cups) self-raising flour, sifted
110g (1/2 cup) demerara sugar
1 tsp baking powder
1 1/2 tsp ground cinnamon
35g (1/3 cup) walnut halves, finely chopped
250ml (1 cup) buttermilk
80ml (1/3 cup) grapeseed oil or canola oil
2 eggs
1 tbs demerara sugar, extra
Directions to make the Apple & cinnamonmuffins
Preheat oven to 180°C. line twelve 80ml (1/3-cup) capacity muffin pans with paper cases. thinly slice 2 apple quarters and reserve. Chop the remaining apple.
Combine flour, sugar, baking powder and 1 teaspoon of cinnamon in a bowl. Stir in the walnut and make a well in the centre.
Combine buttermilk, oil and eggs in a bowl. add buttermilk mixture and chopped apple to the well. Stir until just combined. divide among pans. top with reserved apple.
Combine the remaining cinnamon and extra sugar and sprinkle over the muffins. Bake for 25-30 minutes or until golden and a skewer inserted into the centres comes out clean. Set aside in pan for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
