Carrot and Apple Muffin2012-07-09
- Prep Time : 30m
- Cook Time : 20m
- Ready In : 50m
2 medium size carrots grated (I used a food processor)
1 red apple, peeled and grated
60 gms of raisins (more if you like)
175 gms cake four OR plain flour
120 gms caste sugar
1/2 tsp of baking soda
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp ground cinnamon
2 large eggs
120 ml safflower, corn, vegetable, or canola oil
1/2 tsp vanilla extract
Preheat oven to 180 degrees C and place rack in center of oven.
In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon.
In a separate bowl whisk together the eggs, oil, and vanilla extract till frothy.
Fold in the flour mixture, the grated carrots, apple and raisins into the batter and mix well. Do not overmix. Leave some raisins for topping on each muffin.
Line the muffin tray with muffin cups. Evenly divide the batter between the prepared muffin cups.
Bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. Best to remove muffins from the pan to cool.
** RECIPE IS ADAPTED FROM “Joy Of Baking”. Some changes to the sugar content as well as the ingredients.
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