By Lena Kuppens

350 g plain flour
150 g raw sugar
1 tsp baking powder
1 tsp bicarb powder
1 tsp cinnamon
60 g walnuts, chopped
2 small apples, peeled, cored and diced
1 tbsp yogurt
150 ml cold milk
125 ml veg oil
2 eggs
1 tsp vanilla extract

Preheat the oven to 180° C, lightly grease a 12 x ½ cup muffin tin.

Sift flour, sugar, baking powder, bicarb powder and cinnamon in a big bowl. Add the chopped walnuts and chopped apples.

Mix the dry ingredients, set aside.

In a small bowl or jug whisk together the eggs, yogurt, milk and oil. Add the wet ingredients to the dry and stir together until just combined. Scoop mixture into the prepared muffin tin.

Bake for 20 minutes. Allow to cool for 5 minutes in the tin before turning out onto a wire rack to cool completely.