Whole Cinnamon Breakfast Muffins

Step 1

Toast walnuts 190°C/375°F (170°C fan) 8 minutes. Cool, roughly chop. Whisk dry, whisk wet in separate bowl. Add wet into dry with add-ins, mix, fill oil-sprayed muffin tin. Bake 25 minutes.

Step 2

Preheat the oven to 190°C/375°F (170°C fan-forced).

Step 3

Toast walnuts - Put the walnuts on a tray and toast for 8 minutes. Cool for 5 minutes on the tray then roughly chop into 5mm / 0.2" pieces.

Step 4

Spray a 12 hole standard muffin tin with oil, or line with muffin cases.

Step 5

Batter - Whisk the dry ingredients in a large bowl. Whisk the wet ingredients until combined in a separate bowl. Pour the wet ingredients and all the add-ins into the Dry Ingredients bowl. Mix with a wooden spoon just until you can no longer see flour, then stop mixing (over-mixed batter = tough muffs!).

Step 6

Divide the mixture between the holes - they will mound above the rim! (See photos in post) A lever ice cream scoop is super useful here.

Step 7

Bake for 25 minutes or until a skewer inserted into the centre comes out clean.

Step 8

Cool for 5 minutes in the muffin tin, then transfer onto a cooling rack and cool for at least another 5 minutes before grabbing on. Slathering with softened salted butter is encouraged!