Apple Carrot Muffins
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Serves:
12
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Yield:
12 servings
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Ready in:
40 mins
(20 mins
Prep
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20 mins
Cook)
This recipe uses egg whites to keep the fat content low. You can find 500g cartons of liquid egg white at alot of supermarkets now, but you can of course use whole eggs if you prefer.
Recipe provided by:
Allrecipes
Ingredients
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170g (6 oz) soft dark brown sugar
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100g (4 oz) caster sugar
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320g (11 oz) plain flour
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2 dessertspoons bicarbonate of soda
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1 teaspoon baking powder
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2 dessertspoons ground cinnamon
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1 dessertspoon salt
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225g (8 oz) finely grated carrots
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2 large apples - peeled, cored and shredded
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3 dessertspoons liquid egg white (such as Two Chicks brand)
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10 fl oz apple purée
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4 tablespoons vegetable oil
Preparation method
- Preheat oven to 190 C / Gas mark 5. Grease muffin tin, or line with paper muffin cups.
- In a large bowl, combine brown sugar, caster sugar, flour, bicarbonate of soda, baking powder, cinnamon and salt. Stir in carrot and apple; mix well.
- In a small bowl, whisk together egg whites, apple purée and oil. Stir into dry ingredients.
- Spoon batter into prepared tin.
- Bake in preheated oven for 20 minutes. Let muffins cool in pan for 5 minutes before removing from tin to cool completely.
Make it vegan...
These muffins can easily be made vegan by using 6 teaspoons egg replacer instead of the egg white.