I have created a new muffins with grated apple and carrot. I love muffins of all sorts. I have added the smaller amount of sugar given in the recipe and instead used a sweeter apple type. For variety you can add raisins or roasted coconut if you like more coconut flavor.
Carrot, apple and coconut muffins
12 muffins
1 2/3 cup all purpose flour
3/4 cup whole grain flour
2 tsp baking powder
1 tsp ground cinnamon
a pinch of salt
4 eggs
2/3 cup oil (not olive)
3/4 - 1 cup granulated sugar
2 tsp vanilla extract
8 oz carrot, finely grated
7 oz apples, roughly grated
3.5 oz walnuts, roughly chopped
1.8 oz desiccated coconut
Topping:
1/4 cup butter, cut into small pieces
2/3 cup all purpose flour
2 tbsp light brown sugar
1/2 cup rolled oats
0,5 oz sunflower seeds
0,5 oz pumpkin seeds
1 tbsp poppy seed (or black sesame seed)
1 tsp water
1 1/2 tbsp honey
Make the topping first. Rub together butter, sugar and flour with your fingertips until it resemble bread crumbs.
Mix in oats, seeds, water, oil and honey. Set aside.
Preheat oven to 350 degrees F. Line a muffin tray with paper cases.
Sift together the flour, baking powder, cinnamon and salt. In a large mixing bowl, whisk together the eggs, oil, sugar, vanilla and grated carrot and apple. Gently fold in the walnuts and coconut and then the sifted flour mixture. Do not worry if the batter is a little bit lumpy. Spoon into the muffin tins and spoon over the topping, pressing it slighlt down into the batter. Bake for about 20 minutes, until a skewer inserted in the centre comes out clean. Remove the muffins from the tin after about 10 minutes and let them cool completely on a wire rack.
12 muffins
1 2/3 cup all purpose flour
3/4 cup whole grain flour
2 tsp baking powder
1 tsp ground cinnamon
a pinch of salt
4 eggs
2/3 cup oil (not olive)
3/4 - 1 cup granulated sugar
2 tsp vanilla extract
8 oz carrot, finely grated
7 oz apples, roughly grated
3.5 oz walnuts, roughly chopped
1.8 oz desiccated coconut
Topping:
1/4 cup butter, cut into small pieces
2/3 cup all purpose flour
2 tbsp light brown sugar
1/2 cup rolled oats
0,5 oz sunflower seeds
0,5 oz pumpkin seeds
1 tbsp poppy seed (or black sesame seed)
1 tsp water
1 1/2 tbsp honey
Make the topping first. Rub together butter, sugar and flour with your fingertips until it resemble bread crumbs.
Mix in oats, seeds, water, oil and honey. Set aside.
Preheat oven to 350 degrees F. Line a muffin tray with paper cases.
Sift together the flour, baking powder, cinnamon and salt. In a large mixing bowl, whisk together the eggs, oil, sugar, vanilla and grated carrot and apple. Gently fold in the walnuts and coconut and then the sifted flour mixture. Do not worry if the batter is a little bit lumpy. Spoon into the muffin tins and spoon over the topping, pressing it slighlt down into the batter. Bake for about 20 minutes, until a skewer inserted in the centre comes out clean. Remove the muffins from the tin after about 10 minutes and let them cool completely on a wire rack.
RSS Feed
