CUPCAKE HEAVEN

Perfect for afternoon tea!

Walnut muffins

MAKES 20

1kg (2lb 2oz) Granny Smith apple chunks (about 8 apples), unpeeled
300g (10½oz) granulated sugar
3 free-range eggs, lightly beaten
155g (5½oz) vegetable oil
2 tsp pure vanilla extract
405g (14oz) plain flour
1 tbsp ground cinnamon
1 tbsp bicarbonate of soda
½ tsp salt
95g (3¼oz) fresh or frozen cranberries, chopped
90g (¾oz) toasted walnuts, chopped

1 Preheat the oven to 180°C/Gas Mark 4. Line 20 holes of two muffin tins with paper cases or coat with non-stick spray.

2 In a very large bowl, toss the apples with the sugar until fully coated.

3 In a small bowl, whisk together the eggs, vegetable oil and vanilla until creamy. Pour over the apples and toss until thoroughly combined.

4 In another bowl, whisk together the flour, cinnamon, bicarbonate of soda and salt. Add the flour mixture to the apple mixture and mix using a heavy spoon or spatula. The mixture will be heavy and thick. Fold in the cranberries and walnuts and mix until the flour is no longer visible. Be careful not to overmix.

Evenly scoop the mixture into the prepared muffin cases. It will seem like too much