Energy-packed muffins

Loaded with apples, carrot and nuts, these muffins are the perfect mid-afternoon boost.

If you’re a fussy breakfast eater or you start to fade mid-afternoon these energy-packed muffins are a great option for you.

They’re loaded with lots of fruit and grated carrot, but don’t be put off by the ingredient list, it will be well-worth the effort and soon become a favourite snack.

Energy-packed muffins

Recipe modified from Delicious (ABC).

Makes 12 muffins

Ingredients:

• 1 cup of brown sugar
• 1/4 cup of caster sugar
• 1 cup of plain flour
• 1 cup of wholemeal flour
• 2 teaspoons of cinnamon
• 2 teaspoons of baking powder
• 2 grated carrots
• 1 grated green apple
• 1 cup of sultanas or dried apricots
• 1 cup of chopped walnuts (omit the nuts if making for a school snack)
• 3 eggs
• 250 millilitres of vegetable or light olive oil
• 1 teaspoon of vanilla essence

Directions:

1. Preheat your oven to 180 degrees Celsius and line a muffin tray with paper cases.
2. In a bowl combine all of the dry ingredients, fruit and carrot.
3. In a jug whisk the eggs, oil and vanilla (it won’t fully combine but just break down the eggs). Pour into the dry ingredients and gently fold together — you don’t want to overbeat it, just mix enough to combine everything.
4. Spoon mixture into the paper cases filling them up to the top. Bake in the oven for 25 minutes. Once cooled store in an air-tight container.

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