Lauren’s carrot and apple muffin recipe

I am sure I’m not the only person that feels the effects of the 11am slump, 3pm slump, or even just a random moment in time when it calls for a coffee break. And let’s be honest, a cup of coffee will never be enough. I always need a snack to keep me going, such as these breakfast muffins. You can substitute the word “breakfast” for whatever you feel is appropriate depending on the time of day. They are super easy to make and the smell while baking in the oven will leave others waiting to join you for a munch!

Ingredients

• 220g self raising flour
• 30g porridge oats
• 20g desiccated coconut
• 25g raisins
• 3 tsp cinnamon
• 1tsp baking powder
• 1 grated carrot
• 1 grated apple (optional)
• 2 eggs 180ml sunflower oil
• 3tbsp honey/maple syrup

Method

1. Preheat the oven to 180 degrees
2. Line a muffin tin with muffin cases
3. Weigh out dry ingredients and mix together in a large mixing bowl
4. Grate the carrot and apple (if using) and add these to the dry ingredients
5. In a separate measuring jug, crack open the egg and lightly beat it
6. Add the sunflower oil and honey to the beaten egg and mix
7. Add this into the dry ingredients, ensuring it is thoroughly mixed through, but don’t over mix it
8. Pour into the prepared tin – this mix usually makes 5-6 large muffins or about 10 smaller ones, depending on whatever size you like
9. Bake in the preheated oven for 25 mins or until a skewer comes out clean when inserted into the middle of the muffin
10. Cool on a wire rack for a few mins before digging in

These will keep well if stored in an airtight container for 5 days. If they turn a little stodgy, don’t be afraid to warm them up in the microwave for a few seconds to make them moist again!

Enjoy x