In a mixing bowl, combine the flour, oats, yeast, powdered milk, brown sugar, salt, cinnamon, nutmeg and allspice and stir until evenly blended. Add the softened butter, but do not stir – just plop it on top of the dry ingredients.

Warm ½ cup of the apple juice in the microwave until it is about 120 degrees (warm, but not piping hot), then pour over the flour mixture and stir. Add the other 2 tablespoons of apple juice one by one to make a very soft, wet, dough – it should be almost a batter, but not quite. Maybe something like a muffin batter.

Cover the bowl and let the dough sit for 30-40 minutes. It should rise, but won’t quite double in bulk.

Fold the walnuts and apple into the risen dough, doing your best not to deflate it too much though it will go down somewhat).

Put a lidded skillet over low heat. Sprinkle with rice flour (or semolina or cornmeal). Using greased 3 inch muffin rings, set the rings on the skillet.

Spoon ⅓ cup of batter into each ring. Spoon the batter right in the center of the ring so that it spreads and barely touches the sides of the ring. It will expand more as it bakes.

Cover with the lid and cook the muffins for about 10 minutes, then flip and cook the other sides for another 10 minutes. After the first couple of minutes, lift lid and check to see that the muffins are browning slowly and evenly.

To test to make sure if they are done, insert a probe thermometer. They should be 190 degrees or more.