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|
|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|
|1||large apple, peeled, cored and grated|
|75 g (3 oz)||carrots, peeled and grated|
|65 g (2½ oz)||raisins|
You will need a 12-hole muffin tray.
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.