Bright orange carrots, sweet apples & crunchy nuts come together to make your morning come alive! A wonderful way of making yourself alert & encouraging you to make a great start to an active day at work, school or play.
These muffins are moist due to the carrots & apples. They keep well & make excellent snacks or breakfast muffins & are a healthier addition to a lunch box than cake or biscuits. It is also a tasty way of getting your child to eat more fruit, vegetables & nuts.
Carrot & Apple Muffins are lightly sweet & has a lovely aroma of cinnamon. They are also packed with fruit & fiber. Enjoy them warm or cold with a hot cup of tea, coffee or milk… Here’s inviting you to a breakfast with muffins!! 😀
- 320 gms. fresh Carrots (about 2-3 peeled & grated carrots)
- 1 small fresh Apple (peeled, cored & grated)
- 175 gms. Refined Flour (Maida)
- 150 gms. Granulated Sugar
- ½ tsp. Baking Soda
- 1 tsp. Baking pwd.
- 1 tsp. Cinnamon pwd.
- 2 large Eggs
- 120 ml. Vegetable Oil/any cooking oil
- ½ tsp. Vanilla Essence
- 60 gms. Walnuts (toasted & roughly chopped)
- ¼ tsp. Salt
Preheat the oven at 180C.
Place paper liners in 12 muffin cups (or you may use moulded paper ice-cream cups like I did).
Toast the walnuts for about 8 mins. or until lightly browned & fragrant.
Turn the walnuts from time to time so that they are evenly roasted.
Be alert while toasting or they may burn!
Let the walnuts cool completely & then chop them roughly.
In a large bowl, sift & then whisk together the flour, sugar, baking soda, baking pwd., salt & cinnamon pwd. Stir in the walnuts.
In a separate bowl whisk together the eggs, oil & vanilla essence & fold along with the grated carrot & apple into the flour mixture.
Stir just until moistened. Do not over stir.
Distribute the batter evenly with an ice-cream scoop or a round spoon into the prepared muffin cups & bake for 20-25 mins. or do the toothpick test.
Serve the carrot & apple muffins warm.
Enjoy them plain or with your favorite topping.