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Breakfast muffins with carrot and apple
Breakfast

Breakfast muffins with carrot and apple

Soft breakfast muffins with grated carrot and apple. Mildly spiced with cinnamon and naturally sweet from the vegetables and fruit.

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35 min total
10 servings
Easy

Ingredients

servings
Units

  • Batter

    • 2 stk eggs
    • about 0.8 cup milk
    • 1¼ cup wheat flour
    • about 0.4 cup rolled oats
    • 2 tsp baking powder
    • 1 tsp cinnamon
    • 1 stk Apple, coarsely grated
    • 1 stk Carrot, finely grated
    • 2 tbsp Honey or syrup
    • 1 knsp salt

Instructions

  1. 1

    Mix the ingredients

    1. Whisk the eggs and milk together in a bowl.
    2. Add the flour, oats, baking powder, cinnamon and salt.
    3. Fold the grated apple, carrot and honey into the batter.
    15 min
  2. 2

    Bake

    1. Divide the batter among muffin cups (about 10–12).
    2. Bake at 200°C for 18–20 minutes, until golden and cooked through.
    20 min
    200°C
  3. 3

    Cool slightly

    1. Let the muffins cool for 5–10 minutes before serving.
    10 min

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Details

Nutrition

Calories

260kcal

Protein

9g

Fat

7g

Carbs

38g

Serving Size

180g

Dietary

Allergens

GlutenÆgMælk

Serving

Suggestions

  • • Serve warm or cold – they are good either way.

Drink Pairings

  • • non-alcoholic: Milk

Side Pairings

  • • Plain yoghurt on the side

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container at room temperature or in the fridge

Tips

Preparation

  • • Grate the apple and carrot just before use for the most juiciness.

Cooking

  • • Avoid overbaking — that keeps them soft.

Serving

  • • Can be frozen and taken out one at a time.

Variations

Flavor

  • Mild and lightly sweet

Health

  • Good for kids

Method

  • Oven-baked

Toppings

  • Butter

Author

C

Camilla

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Author

C

Camilla