Carrot And Apple Muffins Recipe

Archana's Kitchen

August 8, 2019

884 Ratings

Time:Prep: 20 M|Cook: 30 M|Total: 50 M

Makes:6 Servings

Meal:Dessert

Cuisine:Continental

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.

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Ingredients

1 Whole Wheat Flour

1 Baking powder

1 Baking soda

1/2 Cinnamon Powder (Dalchini)

1/4 Cloves (Laung), pounded

2 Whole Eggs

1/2 Nutmeg powder

1/4 Extra Virgin Olive Oil

1/2 Jaggery, powdered

1/4 Milk

2 Carrots (Gajjar), grated

1 Apple, cored and finely chopped

1/4 Walnuts, roughly chopped

Instructions for 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.