Step 1

Preheat oven to 160°C. Line a 12-hole muffin tray with paper cases and set aside.

Step 2

Place walnuts into mixing bowl and chop 2 sec/speed 5, until coarsely chopped. If preparing muffins for young children, chop for a further 1-2 sec/speed 5, until finely chopped. Transfer into a bowl and set aside.

Step 3

Place almonds into mixing bowl and mill 15 sec/speed 9 or until finely ground.

Step 4

Add apple and grate 3 sec/speed 6. Scrape down sides of mixing bowl with spatula.

Step 5

Add eggs, milk, sugar and oil and combine 10 sec//speed 3. Scrape down sides of mixing bowl with spatula.

Step 6

Add flour, cinnamon and 40 g of the reserved walnuts and combine 15 sec//speed 3.

Step 7

Divide mixture between paper cases and sprinkle with remaining reserved chopped walnuts. Bake for 20-25 minutes (160°C), or until a skewer inserted into the centre of the muffins comes out clean. Allow to cool in tin for 5 minutes, then transfer onto a wire rack to cool further before serving.