Good Food: Apple and Carrot Muffins

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CARROT AND APPLE MUFFINS WITH CARROT BUTTERCREAM ICING

Ingredients (makes 12 muffins)

1 1/2 cups self raising flour
1/2 cup raw sugar
2 free range eggs
130g light olive oil
100g carrots peeled and chopped
80g apples peeled and chopped
60g walnuts
1 tsp cinnamon
1 tsp ginger

Carrot Buttercream:
3/4 cup butter, softened
2 teaspoons finely grated carrot
1-2 cups of icing sugar (to taste)
2 to 3 Tbsp carrot juice 

Method:
Preheat the oven to 180cIn a food processor chop finely the carrot and the apple and set aside. Then the same with the walnuts, and set aside.Cream eggs, milk, sugar and oil in a mixing bowl. Add flour, cinnamon, ginger and reserved walnuts and carrot/apple mixture.

Divide mixture into a muffin pan and bake for around 20-30 minutes or until the top of the muffins bounces back when lightly pressed.For the icing cream butter, 1/2 the sugar and the carrot and carrot juice until you reach desired consistency, add more sugar to taste.

We don’t usually put icing on our muffins, but this was a combo I just had to try. Without the buttercream these are a great snack for kids – with the buttercream they love them even more and if you’re happy to have kids bouncing of the walls then go for it! Bo loved the carrot buttercream so much she just licked it off the muffins: I have no idea where she gets it from.

These muffins freeze well and I’ve always got a bag of them for last minute snacks or food on to go.

Enjoy x

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  • June 2, 2015 - 7:44 am

    Reannon @shewhorambles - Yum! I am going to add to this list of things I want to make this week 🙂ReplyCancel

    • June 3, 2015 - 7:29 pm

      Sash - Let me know how you go Reannon! I hope you love them as much as we do.ReplyCancel

  • June 2, 2015 - 10:42 am

    Lausanne van Wyk - Looks delicious! I’ve not heard of granulated carrot. Do you make it yourself or buy it from somewhere? Adding this to my TO BAKE list, yummy!!ReplyCancel

    • June 2, 2015 - 12:07 pm

      Sash - haha, it’s just finely grated carrot 😉 – just blitz it in your food processor! It’s a super simple yummy recipe, the kids go nuts for it. xReplyCancel

  • June 2, 2015 - 8:16 pm

    Jess - Looks good! Ps. 320 minutes? Typo, or do these cook super slowly! Looking forward to trying xReplyCancel

    • June 2, 2015 - 8:22 pm

      Sash - haha. totally a typo – they only take about 30 minutes. OOPS!ReplyCancel

  • June 20, 2015 - 12:41 pm

    Ecky - How much milk? No milk in your list of ingredients, I’m about to make it when i realise no milk but you say cream egg and milkReplyCancel

    • September 23, 2015 - 5:42 am

      Isabelle - Yes the ingredients list doesn’t say how much milk to use!ReplyCancel

      • September 29, 2015 - 11:17 am

        Sash - 1 Tbsp 🙂ReplyCancel

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