Smitten® Apples and Carrot Muffins
INGREDIENTS
- 1 ¾ cups wholemeal self-raising flour
- 1 ½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup grated Smitten® apple
- 1 cup grated carrot
- ⅓ cup melted coconut oil
- ⅓ cup rice malt syrup
- ¼ cup nut milk or soy milk
- 2 eggs
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla extract
METHOD
- Preheat oven to 180 degrees Celsius
- Prepare your muffin tray – use muffin wraps or spray a muffin tray with coconut oil cooking spray
- In a large mixing bowl, combine the dry ingredients and stir well
- Add the grated Smitten® apple and carrot. Stir to combine
- In a separate bowl, combine the coconut oil and rice malt syrup and stir with a whisk
- To the oil mixture, add the milk and eggs, beat well. Then add yoghurt and vanilla and whisk together to combine
- Add the wet ingredients to the dry and fold with a spatula. Stir well until combined
- Spread mixture between 8-10 muffin wraps
- Bake for 20 minutes or until a fork comes clean after piercing and testing muffins
Credit: Katherine Beresford | Kbsugarfree.com.au
MORE DELICIOUS RECIPES
Chicken Schnitzel with envy™ Apple & Fennel Salad & a Buttermilk Dressing
Chinese five spice plum sauce
KISSABEL® Apple Flower Tart by Kirsten Tibballs
envy™ Apple, Bacon & Brie Cheese Toasties
Stewed Smitten® Apple with Nuts, Seeds and Yoghurt
Serves
4
Prep Time
10 mins
Cooking Time
10 mins
