Healthy Cinnamon, Apple, Sultana and Walnut Muffins

Ingredients:

• 1 ½  Cup of Wholegrain Plain Spelt Flour
• 1 ½ Cup of Wholegrain Plain Rye Flour
• 6 level Teaspoons of Baking Powder
• 1 slightly heaped Teaspoon of Bi-Carb Soda
• 1 ½  Teaspoon of Cinnamon
• ½ Cup of Oat Bran
• ¾ Cup of Rice Bran Oil or other good quality cooking oil
• 2 Large Eggs
• ¾ Cup of Stevia
• Approx. 1 Cup of Low Fat Lactose Free Milk
• 1 Cup of Sultanas.
• 1 Cup of Walnuts, chopped.
• 400g of Pie Apples mixed with the Sultanas about an hour prior to cooking or overnight in the fridge.

Method:

1. Triple sift the Flours with the Baking Powder, Bi-Carb and Cinnamon. Fine ground flours from the Health Shop sift quite well with only a small amount of the bran left in the sifter. I just tip that back in each time.
2. Soak the Oat Bran in ½ Cup of the Milk.
3. Spray your muffin tins with cooking spray – makes 24 Muffins.
4. Cream Oil, Eggs and Stevia until well blended.
5. Add sifted Flour mix gradually, adding more milk as needed. You want stiff dough, almost as dry as biscuit dough to compensate for the moisture from the apples.
6. Add the chopped Walnuts.
7. Lastly fold in the Apple/Sultana mix. Be careful to keep the Apple chunky.
8. Fill your Muffin trays – it will make 24 nicely.
9. Bake in a Fan Forced Oven on 160 C until cooked.  Keep checking them with a wooden skewer and when it comes out clean they are done.
10. Cool on racks, eat some and freeze some for later.

NOTES: Try to get ingredients that have no Sulphites and other additives where possible. The idea is to have control over the quality of your ingredients to make them as natural as possible.