Apple and Walnut Dairy-free Muffins

• 100 grams Cake flour
• 80 grams Whole wheat cake flour
• 10 grams Dark brown sugar
• 6 grams Baking powder (aluminum-free)
• 50 grams Olive oil
• 140 ml Unprocessed soy milk
• 40 grams Maple syrup
• 40 grams Walnuts
• 1 Apple
• 1 pinch Salt
• 2 tbsp Water

1. Dry roast the walnuts.
2. Since they burn easily if you roast them after breaking them up, roast them, let them cool down a little, then break them up by hand.
3. (Set some aside for topping.)
4. Chop the apple into small bite-sized pieces that are mix easily into the batter.
5. Heat the ingredients marked in a saucepan over medium heat.
6. When it comes to a boil, reduce the heat to low and cook out the moisture.
7. In a bowl, mix the olive oil, maple syrup and the cooled mixture from Step 2.
8. Stir in the soy milk.
9. Fold in the cake flour, baking powder, and brown sugar.
10. Add the walnuts.
11. (Don't add the walnuts you set aside for decoration.)
12. Pour the batter into the muffin cups.
13. Top with the remaining walnuts.
14. (The muffins will rise when baking, so lightly press them down into the batter.)
15. Bake for 20 minutes in an oven preheated to 180C.
16. They are done when a skewer poked through the middle comes out clean.

flour, whole wheat cake flour, brown sugar, baking powder, olive oil, soy milk, maple syrup, walnuts, apple, salt, water

Taken from cookpad.com/us/recipes/150935-apple-and-walnut-dairy-free-muffins (may not work)