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Apple and Carrot Muffins
Introduction from Annabel Karmel
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.
Ingredients
Essential kit
You will need a 12-hole muffin tray.
Method
Preheat the oven to 180°C/350°F/Gas 4. Line a 12-hole muffin tray with paper cups.
Combine the flour, sugar, baking powder, cinnamon, salt and ginger in a mixing bowl.
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.
Fold in the dry ingredients until just combined but don’t overmix or the muffins will become heavy.
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.
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