Feel Good Muffins
These Apple and Carrot Muffins are soft, fluffy, naturally sweet (thanks to apples and carrots), and a total hit with my two little ones.They’re also a great way of using up those carrots that somehow always end up at the bottom of the fridge, and apples that are starting to look a little sad in the fruit bowl. I’m always on the lookout for ways to reduce food waste, and these muffins are such a brilliant, tasty solution!
Ingredients
- 250 g self raising flour
- 80 g sugar
- 1 teaspoon baking powder
- 1 teaspoons ground cinnamon
- 100 g butter melted
- 100 ml milk
- 1 teaspoon vanilla
- 2 eggs
- 2 medium apples 100g peeled and grated (squeeze out some of the juice)
- 1 carrot grated 100g
Instructions
- Preheat the oven 180c fan. Prepare your muffin tin with paper cases.
- For the dry ingredients: Measure the self rising flour, sugar, cinnamon and baking powder into a bowl, mix well.
- For the wet ingredients: In a separate mixing bowl add the melted butter, vanilla, milk and eggs whisk well then stir through the grated apple and carrot.
- Add the dry to the wet and mix well. Scoop into the muffin tin. Sprinkle on some oats.
- Bake in the oven for 20-25 minutes until golden on top and cooked through.
- Test with a cocktail stick- when it comes out clean they’re done.
- Storage Tips:Room temperature: Store in an airtight container for up to 3 days.Fridge: Keep in the fridge for up to 3 days – just let them come to room temp before serving, or give a quick warm-up in the microwave.Freezer-friendly: These muffins freeze beautifully. Just wrap them individually and freeze for up to 3 months. Defrost at room temperature or pop in the microwave for 20-30 seconds.
Tried this recipe?Let us know how it was!