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CARROT AND APPLE MUFFINS

Cook: 20 - 25 min | Servings: 12 medium size

CARROT AND APPLE MUFFINS

  • 500 ml cake flour
  • 10 ml bicarbonate of soda
  • 300 ml sugar (brown or white)
  • 10 ml cinnamon
  • Pinch of salt
  • 375 ml grated carrots
  • 375 ml grated apple
  • 200 ml coconut
  • 125 ml nuts (optional) I used raisins instead
  • 250 ml oil
  • 3 beaten eggs
  • 2 ml vanilla essence

Preheat oven to 180°C.
Spray your muffin pans with spray and cook.
Sift all the dry ingredients together except the coconut.
Mix oil, beaten eggs and vanilla essence. Add this to the dry ingredients. Mix.
Add the carrots, apples, nuts or raisins and coconut. Mix well together.
Fill up your muffin pans ½ to ¾, depending on preferred size of muffin.
Bake teen 180°C for 20 – 25 min. depends on the size of the muffins.
Empty muffin pans onto a cooling rack and allow to cool before decorating.

Note:
Eat them without or with frosting.
I used the traditional cream cheese frosting that one uses on Carrot cakes.
Enjoy.

Recipe and photo: Iselle Janse van Vuuren

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