Food | Recipes
Carrot and apple muffins
- Shreeja Nair
- Published:
- Cuisine
- International
- Dish
- Snacks
- Viewer rating
- Image Credit: Grace Paras
- Carrot and apple muffins
Chef’s tip:
You can double the amount of ingredients to make extra and freeze the cooked muffins for future use.
Ingredients
150g all-purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg (freshly grated if possible)
Pinch of salt
2 large organic eggs
80ml sunflower oil
140g castor sugar
1 tsp vanilla essence
110g grated carrot
100g grated apple, unpeeled
50g raisins
50g sunflower seeds
Preparation
Set oven to 175°C. Line the muffin tin with individual muffin cases.
Sift the dry ingredients into a large bowl.
Beat together eggs, oil, vanilla and castor sugar, and then mix in the grated carrot and apple plus raisins and seeds.
Make a well in the middle of the flour mixture and pour in the liquid. Using a big kitchen spoon, stir just enough to moisten (about 10–15 times).
Don’t worry about lumps, these will bake in and are part of the muffin texture.
Spoon even amounts into muffin cases, and place in the oven for 20-25 minutes.
Test centre with a toothpick for readiness — if it is not sticky, your muffins are ready.
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