(375 to 500 mL) peeled and diced Granny Smith apples
walnut halves, chopped
brown sugar, divided
Preheat oven to 400°F (200°C). In a small bowl, cover raisins with hot water and set aside. In another bowl, combine flour, sugar, baking powder, 1 tsp (5 mL) allspice and salt and mix well. Using a box grater, finely grate in half the cold butter. With two knives or cool fingertips, mix in until mixture resembles coarse meal.
In a small bowl, whisk together the egg, milk and vanilla; add to flour mixture and stir to combine. Turn mixture out onto a lightly floured surface and knead just until it comes together. Roll dough into a large 10 x 15-in. (25 x 38 cm) rectangle. Cover with a damp tea towel.
In a bowl, toss remaining allspice with the apples, walnuts, half of the brown sugar and well-drained, plumped raisins. Melt remaining butter and liberally brush it over the dough (reserve the excess). Sprinkle the dough evenly with half of the apple mixture. Roll up into a tight log. Pinch ends together and trim off; cut remaining log into 12 pieces. Cover again with a damp towel.
Brush a 12 cup muffin pan with reserved melted butter. Combine remaining melted butter, brown sugar, apple mixture and maple syrup, and spoon a little into each cup. Set a bun overtop apple mixture and press lightly to secure. Place muffin pan on a parchment paper-lined baking sheet (to catch drips) and bake on the centre rack until golden and bubbling, 22 to 25 min. Let cool slightly, turn over onto a platter and serve warm or store in an airtight container for up to 5 days.
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