Wholemeal Muffins
Yeild
12 muffins
Time & temp
15 mins prep. 20 mins cook. 200 - 180ºC.
Ingredients
- 1½ cups whole wheat flour
- ½ cup all-purpose flour
- ¾ cup brown sugar, packed
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup unsweetened applesauce
- ½ cup canola oil
- 1 apple, shredded
- 1 tablespoon vanilla extract
- 2 cups grated carrot (about 3 medium)
- ½ cup raisins
- ½ cup flaked coconut
- ½ cup walnuts, chopped
Method
- Line a muffin tin with paper liners and set aside. Preheat oven to 200°C.
- In large bowl add the flours, sugar, baking powder, baking soda, cinnamon, ginger, and salt; whisk well to combine.
- Add in the applesauce, oil, apple and vanilla; whisk just until combined.
- Fold in the carrot, raisins, coconut and walnuts; stir until ingredients are combined. Divide batter evenly among prepared muffin cups.
- Bake at 200°C for 10 minutes, then reduce the heat to 180°C and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean (or with just a few crumbs attached). Cool muffins in the pan for 5 minutes before transferring them to a wire rack. Serve warm, at room temperature, or chilled.
Notes and tips
n/a