Apple Cinnamon Muffins with Oats and Walnuts

Juicy apple cinnamon muffins with oats and walnuts that keep well when prepared ahead and taste good on the go or at the breakfast table. A dollop of quark or butter goes well with them.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 250 g spelt flour
• 80 g rolled oats
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 pinch salt
• 80 g brown sugar
• 2 pc eggs
• 150 g plain yogurt
• 100 ml milk
• 60 ml rapeseed oil
• 2 pc apples
• 40 g walnut kernels

Method

1. Preheat the oven to 180 °C top and bottom heat and line a muffin tin with eight cups with paper liners.
2. Chop the walnuts coarsely, peel and core the apples, and grate them finely.
3. Mix the flour, oats, baking powder, cinnamon, salt and brown sugar in a large bowl.
4. In a second bowl, whisk the eggs with the yogurt, milk and rapeseed oil.
5. Add the wet ingredients to the dry ones and stir only until just moistened, so the muffins stay light.
6. Fold in the grated apples and half of the walnuts, and divide the batter evenly among the liners.
7. Scatter the remaining walnuts on top of the muffins and bake for about 22 to 25 minutes, until golden brown and a wooden skewer comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then let them cool completely on a wire rack.