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Spiced carrot & apple muffins in six muffin cases

Spiced carrot & apple muffins

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Serves 9

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

  • Freezable
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal234
fat13g
saturates1g
carbs23g
sugars6g
fibre1g
protein4g
salt0.7g
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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

  • STEP 1

    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.

  • STEP 2

    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. 
      
     

Goes well with

Recipe from Good Food magazine, November 2018

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A star rating of 3.8 out of 5.27 ratings
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