Chopped apricots and walnuts add interest to this popular corn muffin recipe.
- In a bowl, mix the flours, baking powder and salt then rub in the oil.
- Add the amazake, malt syrup, walnuts and apricots to make a smooth batter (adding some water as needed).
- Oil the muffin tray and fill with the batter.
- Preheat the oven to 180 °C (gas mark 5) then bake the muffins in the centre of the oven for 30 to 35 minutes, covering after 20 minutes, if needed, with baking foil to maintain their golden colour. Test with a chopstick or skewer to check they are cooked.