Apple Walnut Muffins

I made these this morning. They were very good, though I may add a bit more liquid to them next time, or make sure to remember that the new oven takes less time than the old one to bake most things. Except cornbread. That still takes more time than the cookbook allots. Who knows why. Anyways, here is the recipe, adapted from a sweet muffin recipe in an old cookbook.

Apple Walnut Muffins

1 egg
1/2 c buttermilk
1/4 c oil
1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1/2 tsp baking soda
just shy of 1 tsp salt
2 tsp cinnamon
1 tart apple, peeled, cored, and diced
1/2 c walnuts, chopped

Heat oven to 400 degrees. Grease 12 to 15 muffin cups. Beat the egg with a whisk until foamy, then slowly beat in the buttermilk and oil. Place flour, sugar, baking powder, baking soda, salt, and cinnamon in the bowl, and fold until mostly moist. Add apple and walnuts, and fold into the batter. Fill muffin cups about 3/4 full and bake for 18 to 25 minutes. Allow to cool in pans for about 5 minutes, then remove (this prevents completely mashing the muffins, which inevitably happens when you try to take them out while hot).