Apple, Carrot & Pecan Mini-Mega-Muffins

Prep Time:30 mins, Cook Time: 25 mins, Total Time: 55 mins

February 5, 2018

I’ve made these muffins countless times over recent years. Initially at my Sutton Primary after school Healthy Snacks Clubs introducing children to healthier baking using better for you ingredients and more recently for paying adult folk on my Fressh stall. A deliciously moreish muffin crammed with so much good stuff but you wouldn’t know it, think apple, carrot, coconut, pecans, seeds, oats, sultanas and half wholemeal flour to boot. What’s not to love? Equally scrum as a breakfast munch, substantial elevenses, lunch box treat or afternoon naughty.

With children I tend to make smaller mini sized muffins using an ordinary mince pie tin and fairy cake cases, but for adults or selling on my stall a larger standard muffin size using muffin cases or wraps and a muffin tray. This recipe makes 12 small muffins or 6 large.

The Good Stuff:

Oats, Seeds, Wholemeal Flour, Carrots, Apples, Pecan Nuts, Sultanas, Coconut



Great For:

Little Kids, Big Kids, Grown Ups, Healthier Baking, Baking with Kids, Breakfast, Elevenses, Lunchboxes, Tea Time, Energy Boosting



Notes:

Mixture makes 12 Mini Muffins or 6 ordinary Muffins



Special Equipment:

Muffin Tin



Apple, Carrot & Pecan Mini-Mega-Muffins

Ingredients Prep Time:30 mins, Cook Time: 25 mins, Total Time: 55 mins

Crumble Topping:
60g Wholemeal Plain Flour
40g Unsalted Butter
20g Light Muscovado Sugar
50g Mixed Seeds (Sunflower, Pumpkin, Sesame)
50g Oats
1 tsp Water
1 tsp Sunflower Oil
2 dessertspoons Runny Honey

For the Muffins:
100g Wholemeal Plain Flour
100g Plain Flour
1 heaped tsp Baking Powder
1 heaped tsp Ground Cinnamon
3 Medium Eggs, Free Range
100ml Sunflower Oil
130g Light Muscovado Sugar
150g Carrots, grated (about 2)
150g Cooking Apple, grated (half a large)
65g Pecan Nuts (broken)
65g Sultanas
35g Desiccated Coconut

1. Start with making the crumble topping. Place the flour, butter and sugar in a mixing bowl. Using your fingertips rub the butter into the flour and sugar until it resembles breadcrumbs.
2. Mix in the seeds and oats, then the water, oil and honey. Set aside.
3. Preheat your oven to 180ºc/160ºc fan/Gas Mark 4.
4. Now for the muffin mix. Place the flours, baking powder and cinnamon in a mixing bowl and mix together. Set aside.
5. In another mixing bowl crack in the eggs and lightly whisk together with the sunflower oil and sugar. Stir in the grated carrots and apple, broken pecans, sultanas and coconut. Finally stir in the flour mix. Do not over mix, lumps and bumps are fine!
6. Line a 6 or 12 hole cake tin with cake or muffin cases and spoon a heaped dessertspoon/tablespoon of the mixture into each.
7. Using your fingers generously scatter the crumble topping over the tops until it’s all gone. Press down lightly.
8. Bake in the oven for 20 minutes for mini muffins and 25 to 30 mins for larger sized ones. They should be golden and well risen and an inserted skewer should come out clean. Cool on a cooling rack.

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