Introduction
If you’re looking for a delicious and healthy muffin recipe that bursts with flavor and nutrition, you’ve come to the right place. These muffins are packed with wholesome ingredients like carrots, apples, and nuts, making them a delightful snack or breakfast option. Perfectly moist and lightly spiced, they’re sure to please both kids and adults alike. Ready to bake? Let’s dive into the ingredients and get started!
Detailed Ingredients with measures
Add-ins:
– 3/4 cup walnuts (or other nuts)
– 2 cups shredded carrot (2–3 carrots, unpeeled)
– 1 1/4 cups shredded Granny Smith apple (including juices, unpeeled)
– 1/2 cup desiccated coconut (finely shredded, unsweetened)
– 3/4 cup raisins (or sultanas, apricots, or other dried fruit)
Dry Ingredients:
– 2 cups wholemeal flour (or plain/all-purpose flour)
– 1 3/4 teaspoons baking soda (bi-carbonate soda)
– 2 teaspoons cinnamon powder
– 1 teaspoon ground ginger (optional)
– 1/2 teaspoon cooking salt/kosher salt
Wet Ingredients:
– 3/4 cup brown sugar (tightly packed)
– 3 large eggs (at room temperature)
– 2/3 cup olive oil (not extra virgin), canola oil, or liquid coconut oil
– 1/4 cup orange juice (or any fruit juice or milk)
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Yield
12 muffins
Enjoy the process of baking these wholesome muffins and share them with friends and family. They’re a great addition to any meal or can be enjoyed as a tasty treat any time of the day!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 190°C/375°F (170°C fan-forced).
Step 2: Toast the Walnuts
Toast the walnuts on a tray for 8 minutes. Let them cool for 5 minutes before roughly chopping them into 5mm pieces.
Step 3: Prepare the Muffin Tin
Spray a 12-hole standard muffin tin with oil or line it with muffin cases.
Step 4: Combine Dry Ingredients
In a large bowl, whisk together the dry ingredients: wholemeal flour, baking soda, cinnamon powder, ground ginger (if using), and salt.
Step 5: Mix Wet Ingredients
In a separate bowl, whisk together the wet ingredients: brown sugar, eggs, olive oil, and orange juice until fully combined.
Step 6: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Add the shredded carrot, shredded apple (including juices), desiccated coconut, raisins, and chopped walnuts.
Step 7: Mix the Batter
Mix with a wooden spoon just until the flour is no longer visible. Avoid over-mixing to keep the muffins tender.
Step 8: Fill the Muffin Tin
Divide the batter evenly among the muffin tin holes. The batter will mound above the rim.
Step 9: Bake the Muffins
Bake for 25 minutes or until a skewer inserted into the center comes out clean.
Step 10: Cool the Muffins
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a cooling rack. Let them cool for at least another 5 minutes before serving.
Notes
Ingredient Substitutions
You can use any other nuts in place of walnuts, and feel free to substitute different dried fruits for variety.
Room Temperature Eggs
Using eggs at room temperature helps them mix more easily with other ingredients and improves the texture of the muffins.
Mixing Caution
Be careful not to over-mix the batter as this can lead to dense muffins. A few lumps are okay.
Storage Recommendations
Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Cook techniques
Toasting Nuts
Toasting walnuts enhances their flavor and adds a delightful crunch to your muffins. Spread the nuts evenly on a baking tray and bake at 190°C/375°F for about 8 minutes, or until fragrant, then allow them to cool before chopping.
Shredding Ingredients
Use a box grater or food processor to shred carrots and apples. Leave the skin on for added nutrients and moisture, which contributes to the muffins’ texture.
Mixing Dry Ingredients
In a large bowl, whisk together the dry ingredients to ensure even distribution of the baking soda, spices, and salt. This step is crucial for a uniform rise and flavor in the muffins.
Whisking Wet Ingredients
Combine the wet ingredients in a separate bowl until fully mixed. Ensure eggs are at room temperature for better emulsification, which helps create a light and fluffy texture.
Folding Ingredients
Gently fold the wet mixture into the dry ingredients, adding the shredded vegetables and fruits last. Mix just until you can no longer see flour to avoid developing gluten, which can make the muffins dense.
Baking Muffins
Fill the muffin tin with batter, allowing the mixture to mound slightly above the rim. This ensures a tall and fluffy end product. Bake until golden brown and a skewer inserted comes out clean.
Cooling Muffins
Let the muffins cool in the tin for a short time before transferring them to a wire rack. This prevents them from becoming soggy and helps maintain their structure.
FAQ
Can I use other types of flour?
Yes, you can substitute wholemeal flour with plain or all-purpose flour if preferred. However, keep in mind that it might alter the texture and nutritional content slightly.
What can I replace brown sugar with?
You can use white sugar, coconut sugar, or even maple syrup as substitutes for brown sugar. Adjust the quantity accordingly as liquid sweeteners may require less.
Is it possible to make this recipe vegan?
Yes, you can replace the eggs with flaxseed meal or chia seeds mixed with water as an egg substitute and use a plant-based oil.
Can I add more fruits or vegetables?
Absolutely! You can experiment with different fruits or vegetables such as zucchini, mashed bananas, or other dried fruits to customize the muffins to your taste.
How can I store the muffins?
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze them in a sealed bag or container for up to 3 months.
Conclusion
These muffins are a delightful blend of wholesome ingredients, bringing together the natural sweetness of fruits and vegetables with a satisfying texture from the nuts and coconut. They make for a nutritious snack or a perfect breakfast option, bursting with flavors and health benefits. Enjoy the moistness and rich taste in each bite, making them a favorite for both kids and adults alike.
More recipes suggestions and combination
Banana and Nut Muffins
Replace shredded apples with mashed ripe bananas and add chopped pecans for added flavor and a moist texture.
Chocolate Chip Zucchini Muffins
Incorporate shredded zucchini in place of carrots and add dark chocolate chips to create a rich, indulgent treat.
Pineapple Coconut Muffins
Use crushed pineapple instead of apples and increase the desiccated coconut for a tropical twist on the original recipe.
Blueberry Almond Muffins
Swap the apples and raisins for fresh blueberries and add chopped almonds for a delightful burst of flavor and crunch.
Spiced Pumpkin Muffins
Substitute shredded carrot with canned pumpkin puree and add nutmeg for a seasonal flavor, perfect for fall.
Mixed Berry Muffins
Replace the raisins with a mix of fresh or frozen berries like strawberries, raspberries, and blueberries for a colorful and fruity muffin.
Sweet Potato and Maple Muffins
Use mashed sweet potato instead of shredded carrot and drizzle maple syrup in the wet ingredients for a different sweetness.
