Spiced carrot & apple muffins in six muffin cases

Spiced carrot & apple muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 10 mins Cook: 20 mins 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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal234
  • fat13g
  • saturates1g
  • carbs23g
  • sugars6g
  • fibre1g
  • protein4g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 100ml rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 100ml natural yogurt
  • 50ml runny honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 200g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1½ tsp ground mixed spice
  • 1 apple, grated
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 carrot, grated
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 50g sultanas, raisins, chopped nuts or seeds (optional)

Method

  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.

  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.

     

     

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Emycakes
6th Feb, 2019
5.05
I added slightly less carrot and blueberries. Gorgeous, very light and freeze well too!
Frantic Flapjack
3rd Dec, 2018
4.05
These felt like a healthy alternative to sugar laden recipes and worked for me as I don't like foods which are too sweet. I added some mixed seeds and sultanas.
dilewi
21st Nov, 2018
3.05
Not sweet enough, even with an extra tablespoon of honey. Might try adding sugar next time. Otherwise, very light, and tasty. I added sultanas and the mix made 11 muffins.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?