I don't use any muffin liners ( ''little skirts'' ) at all, as I find they do look a bit untidy. If you spray your muffin tin with a cake release spray or use a little butter the muffins comes out beautifully uniform. You can skip the spray completely and scoop the mixture straight into the tin. They won't stick to the pan.
INGREDIENTS:
1 cup (250 ml) yoghurt
150ml. vegetable oil
2 large eggs
100ml. maple syrup
1 teaspoon vanilla extract
2 cups (250 grams) plain wholemeal flour
2 teaspoons baking powder
2 teaspoons cinnamon, ground
1 teaspoon nutmeg, ground
1 teaspoon ginger, ground
2 medium carrots, 2 small apples peeled. (approx. 2 cups), grated
METHOD:
Preheat oven to 180 degrees celsius (350F). Prepare a 24 hole muffin tin. Place the yoghurt, oil, eggs, maple syrup and vanilla extract into a large mixing bowl and whisk to combine. Add the flour, baking powder, cinnamon, nutmeg and ginger and mix until just combined. Do not overmix. Gently fold through grated carrots and apples. Use a tablespoon or ice cream scooper to ladle the batter into the prepared tin. Bake for 15 minutes or until golden and cooked. A skewer inserted should remove cleanly. Allow to cool slightly before removing the muffins from the tin and placing on a wire rack to cool completely.
Freezer friendly – allow muffins to cool completely, wrap individually, pop into a freezer safe container and stash in the deep freeze for up to 3 months.
They are very versatile when comes to snack time, you can take them out of the freezer and defrost a moments before you going out for the play date, picnic etc. Happy Baking!
Recipe adapted from mylovelylittlelunchbox.com
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