These muffins use oats, apples and carrots, which are harvested in the autumn. They are juicy, fresh and great for a treat!
- 1 large eating apple
- 1 large carrot
- 50g raisins
- 200g self-raising flour
- 50g porridge oats
- 100g soft brown sugar
- 1 x 5ml spoon bicarbonate of soda
- 1 x 5ml spoon ground cinnamon
- 85ml sunflower oil
- 2 eggs
- 200ml semi-skimmed milk
- 50ml apple juice
- 1 x 5ml spoon vanilla extract
- 15g porridge oats
- 15g Demerara sugar
- Weighing scales
- 12 hole muffin tin
- Paper muffin case x 12
- Chopping board
- Sharp knife
- Vegetable peeler
- Measuring spoons
- Mixing bowl
- Measuring jug x 2
- Metal spoon
- Oven gloves
- Pan stand
- Wire rack
- Preheat the oven to 200°C/180°C fan or gas mark 6.
- Put the paper cases into the muffin tin.
- Wash the apple and cut it into quarters. Remove the core and cut the quarters into 1cm cubes. Put
the apple pieces onto a plate.
- Wash the carrot and chop the ends off (top and tail). Peel and grate the carrot onto the plate.
- Add the raisins.
- Mix together the dry ingredients (flour, porridge oats, sugar, bicarbonate of soda and ground
cinnamon) in a mixing bowl.
- Place the oil in the measuring jug.
- Beat the eggs separately in a second measuring jug and add to the oil.
- Measure out the milk and apple juice. Add this to the oil and egg mixture.
- Add the vanilla extract to the wet ingredients.
- Add the chopped apple, grated carrot and raisins to the dry ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Spoon the mixture into the paper cases.
- To make the topping, mix the Demerara sugar and porridge oats together and sprinkle onto the muffins.
- Place the muffins into the preheated oven and cook for 16 minutes or until golden and springy
- Always grate onto a flat surface, such as a plate or chopping board. It takes much less effort and is easier to clear up.
- Something to try next time.
- Replace the apple and raisins with a pear and 50g of dried cranberries.
The muffins will keep in an airtight tin for up to 2 days although best eaten straight away, but any leftover freshly baked muffins can be frozen for up to 1 month. Defrost fully before eating.