Apple and Carrot Muffins
Here is a healthy and deliciously moist muffin that’s bound to become a family favourite. These muffins are very easy to make and will keep well for up to five days.
- 150g (5 oz) plain wholemeal flour
- 50g (2 oz) granulated sugar
- 1½ tsp baking powder
- ½tsp ground cinnamon
- ¼tsp salt
- ¼tsp ground ginger
- 125 ml (4 fl oz) vegetable oil
- 60 ml (2¼ fl oz) honey
- 60 ml (2¼ fl oz) maple syrup
- 2 medium eggs, lightly beaten
- ½tsp vanilla extract
- 1 large apple, peeled, cored and grated
- 75 g (3 oz) carrots, peeled and grated
- 65 g (2½ oz) raisins
1 Preheat the oven to 180°C/350°F/Gas 4. Line a 12-hole muffin tray with paper cups.
2 Combine the flour, sugar, baking powder, cinnamon, salt and ginger in a mixing bowl.
3 In a separate bowl, combine the oil, honey, maple syrup, eggs and vanilla. Beat lightly with a wire whisk until blended. Add the grated apple, carrots and raisins to the liquid mixture and stir well.
4 Fold in the dry ingredients until just combined but don’t overmix or the muffins will become heavy.
5 Fill the muffin cups with the batter until two-thirds full. Bake in the oven for 20–25 minutes. Leave the muffins to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.