Apple Muffins with Walnuts

Ingredients

• 1 Pomegranate
• 2 Apples
• 50 g walnut kernels
• 12 walnut half‑kernels
• 150 g spelt whole‑wheat flour
• 50 g fine oatmeal flakes
• 2 tsp Baking powder
• 1 tsp Baking Soda
• 3 tbsp apple puree or apple sauce (15 g each)
• 100 g raw cane sugar
• 1 pinch cinnamon
• 1 dash vanilla powder
• 75 ml rapeseed oil
• 1 tsp rapeseed oil (for greasing the tin)
• 100 g yogurt (3.5 % fat)
• 75 ml buttermilk

Instructions

1. 1.

   Halve the pomegranate and gently tap out the seeds; set some aside for garnish. Peel, wash, core the apples and grate them coarsely. Pulse 50 g walnuts in a food processor until fine.

2. 2.

   Combine spelt flour with oatmeal flakes, walnut flour, baking powder and soda. In another bowl whisk apple puree with raw cane sugar. Add cinnamon, vanilla powder and oil. Stir in yogurt and buttermilk, then fold in the dry mix. Fold in apple shreds and pomegranate seeds.

3. 3.

   Divide batter into greased muffin cups. Place one walnut half‑kernel on each muffin and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 25–30 minutes until golden brown.

4. 4.

   Cool the muffins for about 15 minutes, then sprinkle with the remaining pomegranate seeds.