Carrot and Apple Muffin

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
3 eggs
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.

photo 2


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