2/3 cup apple juice
½ cup rice bran oil
1 teaspoon vanilla essence
2 cups self-raising flour
½ teaspoon Bake Aid OR 1 teaspoon DigestEasy OR 1/4 teaspoon Relief
1 teaspoon baking powder
1 teaspoon Sri Lankan cinnamon powder (Cinnamonum verum)
¼ cup brown sugar, packed down
½ cup chopped walnuts
1 apple, peeled, cored and chopped
In bowl, beat egg, apple juice, oil, vanilla essence and ginger. If you prefer, you can add ginger by sieving the flour 3 times with ½ teaspoon Bake Aid rather than add to this mix. Stir in sugar.
Sieve in flour, baking flour and cinnamon and stir until just moistened.
Stir in chopped walnuts and apple.
Three-quarters fill greased muffin pans. Bake in preheated oven at 200˚C
for 20 minutes or until golden.
Turn out onto wire rack to cool. Serve warm.
Muffins can be stored frozen and defrosted in a microwave.