Apple and Carrot Muffins
Apple and Carrot Muffins
In the first bowl, add the flour and the baking powder.
Add the spices and salt.
Sift the flour mixture.
Break each egg and add to the second bowl.
Whisk the eggs with a fork.
Add the weighed sugars.
Add the vanilla essence.
Grate the carrot and apple.
Add the carrot and apple.
Mix well together.
Add the wet apple mixture to the flour and spices.
Fold the ingredients until well mixed.
Add sultanas or raisins.
Use two spoons to fill the cake cases.
Bake for 25-30 minutes. The cakes should be golden and should spring back when pressed.Stand for a minute or two, then transfer to a cooling rack until cold.
Skills required: using a grater, using an oven, weighing and measuring (liquid and dry)
Preparation Time: 15-20 minutes
Cooking Time: 25-30 minutes
Number of servings: Makes about 12 muffins.
Serving suggestions: Serve as a snack, for breakfast or as part of a packed lunch.
This is a vegetarian recipe
These muffins use eating apples and carrot, which makes them beautifully moist. They keep well and make excellent snacks or breakfast muffins and are a healthier addition to a lunch box than a cake or biscuit.
Although these have quite a long list of ingredients, they are very simple to make.
- 120ml (4 fl oz) vegetable oil
- 3 eggs, lightly beaten
- 50g (2 oz) soft brown sugar
- 50g (2 oz) caster sugar
- 2 carrots, grated
- 2 apples, peeled and grated
- 5 ml (1 tsp) vanilla extract
- 90g (3 1/2 oz) wholemeal flour
- 100g (4 oz) self- raising flour
- 1 tbsp (15ml) baking powder
- 1/2 tsp (2.5 ml) baking soda
- 1/2 tsp (2.5 ml) salt
- 1/2 tsp (2.5 ml) ground cinnamon
- 1/2 tsp (2.5 ml) ground ginger
- 75g (3 oz) raisins or sultanas
- 2 Large mixing bowls
- Vegetable knife
- Wooden spoon
- Measuring jug
- Spoon measures or teaspoon (5ml) and tablespoon (15ml)
- Cake / muffin cases
- Bun tin
- 2 Spoons to fill cake cases
- Oven gloves
- Cake rack
- Pre-heat the oven to Gas 4 /180 C / 350F
- In the first bowl, sift the flours, baking powder, baking soda, salt, cinnamon and ginger
- In the second bowl, add the first 7 ingredients, if you add the eggs first and mix with a fork, then add the rest, you won't need an extra egg bowl. Mix well (Tip: If you break the eggs one at a time into a small dish, before you add each one, you can rescue any eggshell more easily)
- Add the wet ingredients to the dry and fold in. Add sultanasand stir lightly
- Spoon the mixture into the cake / muffin cases and bake for 25-30 minutes
- Stand for a few minutes then transfer to a cake rack until cold. Store in an airtight container; these cakes keep well for about 3-4 days
If you tried this recipe and liked it, tell us about it
Add a comment
|Name: Gaynor Baker||22nd October 2015|
|love your recepies|
|Name: Angelica||14th January 2013|
|Hello and thanks so much for doing this. In my town there are sevaerl Thai places that serve a dish called Bume noodle soup or egg noodle soup. It can be served wet with broth or dry with crushed peanuts or cashews. You can get either chicken,pork, shrimp, or beef in the dish. I would give just about anything to know how to mKe this at home. The way I like to order it is with chicken, cashews, bean sprouts, very thin noodles ( like ramen noodles), and some small bits of green onion to top it off. Other than that I have no idea what spices or sauces to use or how to cook it. Any search for it on google comes up empty. If you could give me some tips or if you know how to make it I would be super thankful.|
|Name: Anon||10th November 2012|
|these were yummy and by far the most amazing! thanks|
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