Recipe

Apple, carrot and raisin muffins

These deliciously moist apple, carrot and raisin muffins are the perfect thing to enjoy for a satisfying afternoon snack or to pop in school lunchboxes

Mar 13, 2017 4:55am
  • 25 mins cooking
  • Makes 12
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This recipe first appeared inFood magazineissue 59.
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Ingredients

  • 2 1/4 cup flour
  • 2 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 2 cup grated carrot
  • 1 cup grated apple
  • 1/2 cup shredded coconut
  • 1/2 cup raisins
  • 1/2 cup walnuts
  • 3 eggs
  • 1 cup canola oil
  • 1 teaspoon vanilla essence
  • 2 tablespoon each pumpkin seeds, shredded coconut (for topping)

Method

  • 1
    Preheat the oven to 180°C. Spray a 12-hole muffin pan with oil or line the holes with paper cases and spray around the top edges of the pan.
  • 2
    Sift the flour, baking powder, cinnamon, baking soda and salt into a large mixing bowl. Stir in the brown sugar, sugar, carrot, apple, coconut, raisins and walnuts. Make a well in the centre of the ingredients.
  • 3
    Place the eggs, oil and vanilla essence into a separate bowl or jug and whisk until combined. Pour the mixture into the well in the first bowl of ingredients and, using a large metal spoon, mix lightly and quickly until just combined.
  • 4
    Spoon the muffin mixture evenly into the prepared pan. Sprinkle with the pumpkin seeds and coconut. Bake for 25 minutes in the preheated oven, or until a skewer inserted into the centre of a muffin comes out clean. Set aside the muffins for a few minutes before transferring them to a cooling rack.

Notes

  • A teaspoon of ground ginger can be added to these muffins. You can use chopped dates instead of the raisins.

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