Cinnamon Breakfast Muffins

De RecipeTin Eats · 45 min

Ingredientes

Preparación

1. Preheat the oven to 190°C/375°F (170°C fan-forced).
2. Spread the walnuts on a tray and toast them for 8 minutes. Let them cool on the tray for 5 minutes, then roughly chop into 5 mm / 0.2" pieces.
3. Spray a 12-hole standard muffin tin with oil, or line it with muffin cases.
4. Whisk the dry ingredients in a large bowl. In a separate bowl, whisk the wet ingredients until combined.
5. Pour the wet ingredients and all the add-ins into the dry ingredients bowl. Mix with a wooden spoon just until no flour is visible; stop mixing then so the muffins stay tender.
6. Divide the batter between the muffin holes; it will mound above the rim.
7. Bake for 25 minutes, or until a skewer inserted into the centre comes out clean.
8. Cool in the tin for 5 minutes, then move to a cooling rack and cool for at least another 5 minutes before eating.

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