About this recipe:These muffins are a perfect start to your day. They have a little bit of everything - carrots, sultanas, apple, wheatgerm and nuts. They freeze well too.
2 egg whites
150g (5 oz) apple sauce
4 tablespoons vegetable oil
1 tablespoon vanilla extract
400g (7 oz) plain flour
50g (2 oz) wholemeal flour
250g (9 oz) caster sugar
1 tablespoon ground cinnamon
1 dessertspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
225g (8 oz) grated carrots
1 apple - peeled, cored and chopped
150g (5 oz) sultanas
2 tablespoons chopped walnuts
2 tablespoons wheatgerm
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 190 C / Gas mark 5. Lightly oil muffin tin, or line with paper muffin cases.
In a medium bowl, whisk together eggs, egg whites, apple sauce, oil and vanilla.
In a large bowl, stir together flours, sugar, cinnamon, baking powder, bicarbonate of soda and salt. Stir in carrots, apples and sultanas. Stir in egg mixture until just moistened. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
In a small bowl, combine walnuts and wheatgerm; sprinkle over the muffin tops.
Bake in preheated oven for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.
Made it vegetarian.
This recipe is the best! I used honey instead of the sugar, and used equal parts wholemeal flour and wholemeal pastry flour instead of the suggested amounts of flour. I also used an egg substitute instead of eggs and soya milk to make the whole thing vegan - it still tasted superb!!! - 14 Jul 2008
We love these muffins! And who can tell they're good for you, too?! Grating the carrots takes me a while -- wish I had a food processor. Hint: they freeze then warm in the oven good as new. YUM!!! - 14 Jul 2008
I needed a muffin that called for a lot of fruit since I had some of everything on hand, and this fit the bill. Made these yesterday and have 3 left! I forgot the wheatgerm and nuts, but they are still terrific. - 14 Jul 2008