Carrot and Apple Muffins
www.buycookeat.com.au
Recipe By Monique Neville
Buy Cook Eat ©2023
Carrot & Apple muffins
Description
This recipe was developed for a Food & Nutrition Cooking Session at an Early Learning Centre (ELC). These practical sessions show items that can be a healthier and affordable option for the lunch box and take into consideration food allergies and intolerance’s.
These ‘Carrot and Apple Muffins’ are a nutritious choice as they are packed with wholesome ingredients – fruit, vegetables, and whole-grains. These muffins are also egg and dairy free but you can add in one egg instead of the egg replacer and water, and any milk you have on hand, if allergies are not an issue.
The cinnamon combined with the other ingredients smelt delicious while cooking in the oven. These muffins are also a great way to reduce food waste by using up apples and carrots that have been sitting in the fridge or fruit bowl for a while. Also, if you don’t have fresh apples, you could use half a can of tinned apples chopped.
When making these muffins at home, you can add additional ingredients like nuts (for example, walnuts or pecans); berries (for example, strawberries); and/or seeds (for example, chia or pepitas) for added nutrients, texture and flavour. Muffins are robust, especially if frozen first or stored in the fridge. This makes them a great addition lunch boxes and snack boxes, for kids and adults as they will hold their shape and still look appetising to eat.
Preparation and cooking time
Around 15 min prep and 20 min cooking time
Equipment
Oven preheated to 180`
C (350`F), with oven shelf in the middle of ovenMuffin Trays
Measuring cups
Measuring spoons
Measuring jug
Mixing bowls
Spoon
Grater
Knife
Bowl
Chopping Board
Sifter
Number of servings and serving size
12 Small Muffins, Approx 97g each, Medium size muffin
List of ingredients
· 1 ½ cups wholemeal plain flour
· 1 cup rolled oats
· ½ cup sugar (we used caster sugar)
· 2 teaspoons baking powder
· 1 teaspoon baking soda
· 1 teaspoon cinnamon
· 1 teaspoon egg replacement powder
· 2 tablespoons water
· ¾ cup oat milk
· ⅓ cup sunflower oil
· 1 teaspoon vanilla essence
· 2 apples, unpeeled, grated (we used a Jazz apple and a Pink Lady apple)
· 1 medium carrot, unpeeled, grated
Step-by-step Method
1. Preheat the oven to 180`C. Line a 12-cup muffin tin with paper muffin cases.
2. Add 1 ½ cups of wholemeal flour to a large bowl.
3. Add 1 cup rolled oats.
4. Add ½ cup sugar.
5. Add 2 teaspoons baking powder (may need to be sifted).
6. Add 1 teaspoon baking soda (may need to be sifted).
7. Add 1 teaspoon of ground cinnamon.
8. Stir dry ingredients together, then set aside.
9. Beat 1 teaspoon egg replacement powder and 2 tablespoons water in medium bowl.
10. Whisk in ¾ cup oat milk.
11. Whisk in 1/3 cup sunflower oil.
12. Whisk in 1 teaspoon vanilla essence.
13. Grate the apple and carrot leaving the skin on.
14. Stir apple and carrot into the wet ingredients.
15. Add the wet ingredients to the dry ingredients. Stir until just combined.
16. Spoon batter into the prepared muffin cups, filling each about three quarters full. (You can make smaller muffins but will need another muffin tin and more muffin cases)
17. Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 20 minutes. Leave to cool before eating.
NOTES:
Muffins will last in an airtight container in a cool pantry for up to 5 days. If you live somewhere with a warmer climate, keep the in fridge. Can be frozen up to 2 months.
• Nutrition Information:
Nutrient Information Panel
Serving Size is One Medium Muffin (1/12 of recipe) 97g
Instructions repeated below Step-By-Step with photos:
Coming Soon!
by Monique Neville
Buy Cook Eat (C) 2023
www.buycookeat.com.au
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