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Spiced carrot & apple muffins

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

  • Prep: 10 mins
    Cook: 20 mins
    Plus cooling
  • Serves 9
  • Easy
  • Serves 9
  • Easy
  • Calories 234
  • Carbohydrates 23
  • Saturated Fat 1
  • Sugar 6
  • Protein 4
  • Fat 13
  • Fibre 1
  • Salt 0.7

Nutrition per serving

  • Calories 234
  • Carbohydrates 23
  • Saturated Fat 1
  • Sugar 6
  • Protein 4
  • Fat 13
  • Fibre 1
  • Salt 0.7

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

  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.  

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