Carrot And Apple Muffins Recipe
Carrot and Apple Muffins is a delicious whole wheat muffin flavored with cinnamon which you can serve as a tea-time delight with a hot cup of coffee/tea.
Carrot and Apple Muffins is a delicious whole wheat muffin flavored with cinnamon. You could vary the spices depending on your preference, and serve these muffins as a tea-time delight with a hot cup of coffee/tea. Serve Carrot and Apple Muffins with a dollop of whipped cream or vanilla ice cream and it will make a good, rustic dessert too.
Did you know: Carrots are an excellent source of vitamin A, vitamin C needs and iron. It is the antioxidant beta-carotene that gives carrots their bright orange color. Beta-carotene is absorbed in the intestine and converted into vitamin A during digestion.
Here are more muffin recipes to try
- 1 cup Whole Wheat Flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Cinnamon Powder (Dalchini)
- 1/4 teaspoon Cloves (Laung) , pounded
- 2 Whole Eggs
- 1/2 teaspoon Nutmeg powder
- 1/4 cup Extra Virgin Olive Oil
- 1/2 cup Jaggery , powdered
- 1/4 cup Milk
- 2 Carrots (Gajjar) , grated
- 1 Apple , cored and finely chopped
- 1/4 cup Walnuts , roughly chopped
How to make Carrot And Apple Muffins Recipe
To begin making the Carrot and Apple Muffins Recipe, preheat your oven at 180 degrees C and line your muffin pan with cupcake liners or grease with the butter/oil.
Next, sift together the whole wheat flour along with the baking soda, baking powder and all the spices in a large mixing bowl. Stir with a wire whisk to evenly combine the spices. Keep aside until required.
In another mixing bowl whisk together the eggs and powdered jaggery for few minutes with a hand mixer at medium speed till creamy. Now add the oil, milk, and whisk again for 2 - 3 minutes or till all combined well.
Pour the wet ingredients into the sifted flour mixture. Combine with a spatula to form a smooth batter for the muffins. Keep folding gently until the flour is completely mixed, no lumps remain.
Now add the grated carrots and chopped apple, fold into the batter with a spatula. Make sure not to overmix the batter else muffin might become tough in texture after baking.
Pour the carrot apple muffin batter into the prepared pan. Bake for 12-15 minutes, or until a toothpick inserted into the muffin comes out clean. Remove from the oven and allow cool on a wire rack.
Serve Carrot and Apple Muffins warm for breakfast or as a tea time snack. Store in an airtight container in the refrigerator for a couple of days.