Spiced carrot & apple muffins
These fruity muffins are great for breakfast on-the-go or a mid-morning treat. Add dried fruit, nuts or seeds for texture, if you like
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Prep:10 mins
Cook:20 mins
Plus cooling - Serves 9
- Easy
Nutrition per serving
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kcal 234
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fat 13g
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saturates 1g
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carbs 23g
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sugars 6g
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fibre 1g
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protein 4g
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salt 0.7g
Ingredients
- 100ml rapeseed oil
- 100ml natural yogurt
- 50ml runny honey
- 2 eggs
- 1 tsp vanilla extract
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- 1½ tsp ground mixed spice
- 1 apple, grated
- 1 carrot, grated
- 50g sultanas, raisins, chopped nuts or seeds (optional)
Method
Heat oven to 180C/160C fan/gas 4 and line a muffin tin with nine cases (alternatively, use squares of baking parchment). Mix the oil, yogurt, honey, eggs and vanilla in a jug. In a bowl, combine the flour, bicarb, mixed spice and ¼ tsp salt. Pour the yogurt mixture into the flour mixture and add the apple and carrot, as well as any extra ingredients you’re using. Mix with a spatula until well combined, then spoon the mixture into the muffin cases.
Bake for 20-22 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool for at least 5 mins. Can be stored in a tin for three days or frozen for two months; defrost overnight before serving.
