Winter breakfasts to go in our house consist of ready made jars of creamy steel cut oats and compote in the refrigerator and an ever changing combination of fruit and nut studded muffins in the freezer. Together they provide warming, nutritious and filling fuel for my hungry swimmer after an early morning training session. From my perspective they certainly make the start to my day so much easier. All that’s required on a chilly morning is a quick blast in the microwave and voila a piping hot breakfast is ready. Leaving me with a few more precious minutes to stay in my warm and cosy bed before facing another day.
These apple, cinnamon and walnut muffins are a particular favourite at the moment. Making good use of all those crisp new season apples and walnuts that are currently in plentiful supply at farmer’s markets they are delicious and very easy to whip up.
Apple, Cinnamon and Walnut Muffins
2 1/2 cups plain flour
1 tablespoon baking powder
1/2 cup caster sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup milk
1/2 cup (125g) butter, melted
1 teaspoon vanilla extract
1 medium granny smith apple, peeled, cored and finely diced
1/2 cup roughly chopped walnuts
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
PREHEAT oven to 180 C. Grease and flour a 12 hole muffin tray or use paper liners.
PLACE flour, sugar, baking powder, cinnamon and salt into a large bowl. Stir to combine.
IN a large jug, beat together eggs, milk, butter and vanilla. Stir in diced apple.
ADD wet ingredients to the dry. Mix together until just moistened.
SPOON batter evenly into the prepared muffin tray until each muffin hole is approximately 2/3 full.
COMBINE walnuts, brown sugar and cinnamon in a small bowl.Sprinkle mixture evenly over batter.
BAKE in preheated oven for 20 to 25 minutes until well risen and golden brown. Serve warm.