Hearty Apple Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g natural yourt
- 150 g cane suar, brown
- 2 teaspoons vanilla sugar
- 1 pinch (s) salt
- 100 ml rapeseed oil
- 2 egg (s)
- 300 grams flour
- 1 tablespoon baking powder
- 100 g nuts, chopped
- 2 tablespoon sunflower seeds
- 100 g carrot (s)
- 2 apples, (e.g. Boskop or Elstar)
- some lemon juice to drizzle over
Print Recipe
Pin Recipe Instructions
- Prepare 12 muffin tins.
- Preheat the oven to 200 ° C.
- Peel the apples, remove the core, grate them coarsely and immediately drizzle with a few squirts of lemon juice.
- Peel, clean and finely grate the carrots.
- Mix the eggs with the sugar, the pinch of salt, the yoghurt and the rapeseed oil in a mixing bowl until the sugar has dissolved.
- In another bowl, carefully mix the flour with the baking powder, the chopped nuts and the sunflower seeds and quickly add to the egg mixture, stirring constantly.
- Immediately divide the stirred dough into 12 muffin tins and bake for 20 - 25 minutes at 200 ° C until golden brown.
- If you like, you can dust the cooled muffins with a little icing sugar.
- These muffins will keep fresh for a good 3 days if you keep them in a freshness box.
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