Quick and Easy

Apple, carrot and raisin muffins

These deliciously moist apple, carrot and raisin muffins are the perfect thing to enjoy for a satisfying afternoon snack or to pop in school lunchboxes
12
25M

This recipe first appeared in Food magazine issue 59.

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Ingredients

Method

1.Preheat the oven to 180°C. Spray a 12-hole muffin pan with oil or line the holes with paper cases and spray around the top edges of the pan.
2.Sift the flour, baking powder, cinnamon, baking soda and salt into a large mixing bowl. Stir in the brown sugar, sugar, carrot, apple, coconut, raisins and walnuts. Make a well in the centre of the ingredients.
3.Place the eggs, oil and vanilla essence into a separate bowl or jug and whisk until combined. Pour the mixture into the well in the first bowl of ingredients and, using a large metal spoon, mix lightly and quickly until just combined.
4.Spoon the muffin mixture evenly into the prepared pan. Sprinkle with the pumpkin seeds and coconut. Bake for 25 minutes in the preheated oven, or until a skewer inserted into the centre of a muffin comes out clean. Set aside the muffins for a few minutes before transferring them to a cooling rack.
  • A teaspoon of ground ginger can be added to these muffins. You can use chopped dates instead of the raisins.
Note

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