Breakfast Muffins

For breakfast, you can make muffins with nuts, carrots, apples and raisins. This recipe’s morning muffins are delicious and healthy.

Ingredients

• Flour – 0.75 cups
• Sugar – 0.25 cups
• Butter – 75 g
• Eggs – 1 pc.
• Vanilla – to taste
• Soda – 0.5 teaspoon
• Baking powder – 0.25 teaspoon
• Ground cinnamon – 0.25 teaspoon
• Salt – 0.25 teaspoon
• Canned pineapples, sliced – 1/3 cup
• Sour apples – 1 pc.
• Carrots – 1 pc.
• Light raisins – 1/3 cup
• Large coconut flakes – 0.25 cups
• Walnuts – 0.25 cups

Directions

1. Peel and grate the apple.
2. Peel and grate the carrots.
3. Fry coconut flakes in a dry frying pan. Also lightly fry the walnuts.
4. Melt the butter and cool.
5. Preheat the oven to 180 degrees. Grease 4 muffin tins and sprinkle with flour.
6. Throw the pineapples and grated apples on a sieve to drain the liquid into a bowl. Press down.
7. Bring the resulting liquid (about 1/3 cup) to a boil and simmer over medium heat for up to 2 seconds. spoons, about 3-5 minutes.
8. Grind coconut and walnuts with a blender. Add flour, sugar, baking soda, baking powder, cinnamon and salt. Mix.
9. Whisk juice, butter, egg and vanilla separately. Gently pour the mixture into the flour with nuts, mix.
10. Add pineapples, apples, carrots and raisins. Stir again.
11. Divide the dough into muffin tins. Bake for 25-30 minutes.
12. Cool ready-made muffins with nuts, carrots, apples and raisins on a wire rack for 10 minutes.