Carrot and Apple Muffins
4 servings
40 minutes
Carrot-apple muffins are a true celebration of flavor and texture, combining tenderness, moisture, and subtle sweetness. This recipe comes from American cuisine, where muffins are a popular baked good for breakfast and snacks. Carrots add softness and natural sweetness, while apples provide freshness and a slight tartness. Coconut flakes and pecans create a crunchy note, while cinnamon envelops with a cozy aroma. Almond crumble on the surface gives the muffins a pleasant texture and completes the harmony of flavors. These muffins are perfect for morning coffee, tea time, or just a light dessert.
1
Mix flour, salt, baking powder, and ground cinnamon.
- Wheat flour: 150 g
- Baking powder (raising agent): 10 g
- Ground cinnamon: 1 teaspoon
2
In a large bowl, beat the eggs, add sugar, and continue beating. Gradually add sunflower oil, grated carrot, and grated apple, then coconut flakes, chopped pecans, and raisins.
- Chicken egg: 2 pieces
- Sugar: 140 g
- Sunflower oil: 80 ml
- Carrot: 120 g
- Apple: 100 g
- Desiccated coconut: 25 g
- Pecan: 50 g
- Raisins: 50 g
3
Mix the resulting mixture with flour, salt, baking powder, and cinnamon.
- Wheat flour: 150 g
- Baking powder (raising agent): 10 g
- Ground cinnamon: 1 teaspoon
4
Grease the muffin molds with butter and fill them with batter. Sprinkle almond crumbs on top and place the muffins in an oven preheated to 170 degrees for twenty-five minutes.
- Butter: 20 g
- Chopped almonds: 50 g
