Carrot Muffins with Apples and Nuts
by Editorial Staff
Carrot muffins with apples and nuts – delicious, soft, very aromatic.
Ingredients
- Flour – 1 glass
- Sugar – 1 glass
- Vegetable oil (odorless) – 50 ml
- Chicken eggs – 3 pcs.
- Baking powder – 1 teaspoon
- Vanilla sugar – 1 teaspoon
- Carrots (large) – 1 pc.
- Apples – 1-2 pcs.
- Walnuts (peeled) – 50 g
Directions
- Peel and finely grate raw carrots. Peel the apples and cut into small cubes. Finely chop the peeled walnuts with a knife, but not into crumbs.
- Break the eggs into a bowl. Add sugar and vanilla sugar, beat.
- Pour in vegetable oil and beat together.
- Add carrots, apples and nuts. Mix.
- Gradually add flour and baking powder and knead the dough.
- The dough should be of medium thickness. If it seems that the dough is too runny, you can add 1 more tablespoon. a spoonful of flour.
- Bake muffins in small tins. Cover the metal molds with paper inserts and put the dough in them, not reaching the very top. If you do not have paper inserts, the mold will need to be oiled.
- Can also be baked in silicone molds. Silicone molds do not need to be lubricated, just rinse with water under the tap, and then distribute the dough into the molds.
- Bake apple and nut carrot muffins in an oven heated to 180 degrees for 30-35 minutes.
- Check the readiness of the muffins with a dry wooden skewer; it should come out of the muffins dry.
- Cool the finished apple-carrot muffins and remove from the molds. Sprinkle the powdered sugar over the nut muffins (optional).
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