Apple, Pecan and Cinnamon Muffins

(pic : dairygoodness)

Ingredients :

2 eggs
110 gr brown sugar
125 ml light olive oil
125 ml apple juice
1 and half tsp vanilla extract
2 and half cups diced apples (Pink Lady and Fuji are terrific)
160 gr stone-ground wholemeal plain flour
150 gr plain flour
3 tsp baking powder
half tsp bicarbonate of soda
half tsp salt
1 tsp ground cinnamon
half tsp ground nutmeg
90 gr roasted pecans or walnuts, very coarsely chopped
85 gr raisins



For Crunchy Topping
110 gr caster sugar
70 gr roasted pecans, chopped
1 and half ground cinnamon

How To Make :

1. Preheat your oven to 190 Celcius Degree. Generously butter a 12-hole non-stick muffin tin.

2. In a bowl, thoroughly whisk together the eggs, brown sugar, oil, apple juice and vanilla extract. Gently stir in the diced apples.

3. Put both of the flours, the baking powder, bicarbonate of soda, salt, cinnamon, and nutmeg into another larger bowl. Whisk all these together for 1 minute with a balloon whisk.Add the pecans and raisins and toss them about so they're completely coated in the flour mixture.

4. Pour the apple mixture into the flour mixture and stir them together until they're just combined into a very chunky batter ; don't overdo the mixing or it can make the muffins tough. Divide the batter equally between the muffin holes ; they will be very full.

5. For the topping, mix all the ingredients and sprinkle over each muffin.

6. Bake for about 20 minutes or until the muffins are puffed up and a fine skewer inserted in the middle of one comes out clean. Cool them in the tin on a wire rack for 2 minutes. Carefully ease them out and leave on the rack to cool.

*Serve 12
(Source: Mix&Bake by Belinda Jeffery)