Wholesome Cinnamon Breakfast Muffins

Instructions

1. Toast walnuts 190°C/375°F (170°C fan) 8 minutes. Cool, roughly chop. Whisk dry, whisk wet in separate bowl. Add wet into dry with add-ins, mix, fill oil-sprayed muffin tin. Bake 25 minutes.
2. Preheat the oven to 190°C/375°F (170°C fan-forced).
3. Toast walnuts - Put the walnuts on a tray and toast for 8 minutes. Cool for 5 minutes on the tray then roughly chop into 5mm / 0.2" pieces.
4. Spray a 12 hole standard muffin tin with oil, or line with muffin cases.
5. Batter - Whisk the dry ingredients in a large bowl. Whisk the wet ingredients until combined in a separate bowl. Pour the wet ingredients and all the add-ins into the Dry Ingredients bowl. Mix with a wooden spoon just until you can no longer see flour, then stop mixing (over-mixed batter = tough muffs!).
6. Divide the mixture between the holes - they will mound above the rim! (See photos in post). A lever ice cream scoop is super useful here. And don't worry, they won't overflow, they rise and dome.
7. Bake for 25 minutes or until a skewer inserted into the centre comes out clean.
8. Cool for 5 minutes in the muffin tin, then transfer onto a cooling rack and cool for at least another 5 minutes before grabbing on. Slathering with softened salted butter is encouraged!