This is probably my favourite muffin recipe: carrot and apple muffins. They are super juicy and tender, indulging yet quite healthy. They are very easy to make, so give it a go!
For about 10 to 12 medium-sized muffins
In one bowl, mix
125g sugar (brown sugar would be great in this recipe)
125ml neutral tasting oil (e.g. canola or sunflower)
125g coarsely grated apples
140g coarsely grated carrots
1 teaspoon of vanilla sugar (please use the real stuff)
In a second bowl, mix
140g wholewheat flour (or any other type of wholegrain flour, spelt for example is great)
140g normal flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
60g chopped walnuts (+ additional ones for decoration)
Now add both mixtures together and mix until they just combine. Do not overmix the batter as it will lose some of its tenderness.
Fill into a muffin tray which you have lined with some paper cups, add half a walnut on top of each muffin and bake for 25 to 30 minutes in a 180°C oven.
Let cool and enjoy! They are actually best the day after baking and you can keep them without any problem for about one week in a cookie tin and stored in a dry, cool place.