Carrot, apple and brazil nut muffins

  • 15 mins preparation
  • 20 mins cooking
  • Makes 12 Item
  • Print


Carrot, apple and brazil nut muffins
  • 2 cup wholemeal self-raising flour
  • 1 teaspoon ground cinnamon, plus 1/4 teaspoon extra
  • 1/2 cup brown sugar, plus 1 tablespoon extra to sprinkle
  • 36 cup brazil nuts, chopped
  • 1 cup green apple, grated, plus 1 extra
  • 1 (1/2 cup) finely grated carrot
  • 125 gram melted, cooled butter
  • 3/4 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract


Carrot, apple and brazil nut muffins
  • 1
    Top with crumbled feta and a few rocket leaves. Drizzle with olive oil and balsamic to serve.
  • 2
    Sift combined flour and cinnamon together in a large bowl. Stir in sugar and nuts.
  • 3
    In a large jug, whisk apple, carrot, butter, milk, eggs and vanilla together.
  • 4
    Make a well in the centre of dry ingredients. Add apple mixture all at once. Mix lightly until just combined. Do not over-mix. Divide mixture among recesses.
  • 5
    Cut sides from extra apple close to the core. Slice each piece thinly. Top muffins with overlapping apple slices. Sprinkle with extra combined sugar and cinnamon.
  • 6
    Bake 15-20 minutes, until cooked when tested. Cool in pan 5 minutes before transferring to a wire rack to cool completely.

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