Bramley, Cinnamon and Walnut Muffins June 7, 2019June 7, 2019 Print Bramley, Cinnamon and Walnut Muffins 5 from 1 vote Course: Dessert Servings12servingsPrep time20minutesCooking time25minutes Ingredients 300g self-raising flour 2tsp baking powder 1tsp ground cinnamon 75g golden granulated sugar 50g chopped walnuts 2 Bramley apples, around 450g 2 medium eggs 200ml semi-skimmed milk 75g butter, melted and cooled Directions Preheat the oven to 200°C (180ºC fan oven) gas mark 6. Line a 12-hole muffin tin with muffin paper cases.Sift the flour, baking powder and cinnamon into a bowl, add the sugar and walnuts.Peel and core the apples, then dice and add to the dry ingredients.Beat the eggs and milk together, then add to the bowl with the butter. Use a large metal spoon to quickly fold all the ingredients together. Don’t overmix or beat the mixture or the muffins will have a heavy texture when baked.Spoon the mixture evenly among the paper cases, then bake in the oven for 25minutes until golden and firm. A skewer inserted into the centre will come out clean when they’re ready. Cool on a wire rack before serving warm or cold.