Serves: 12(4 Votes)
225g self-raising flour, or plain flour plus 3 tsp baking powder
100g icing sugar, optional, for creamy icing
175g brown sugar
50g mascarpone cheese, optional, for creamy icing
1/2 tsp ground cinnamon
2 eggs, lightly beaten
20g butter, softened, optional, for creamy icing
1 tsp lemon juice, optional, for creamy icing
1 apples, finely grated
3 carrots, finely grated
1/2 tsp nutmeg, grated or ground
150ml oil, sunflower, vegetable, or light olive oil
- Preheat oven to 180C.
- Grease muffin tins or line with paper cases (makes approx 6 large, 12 medium, or 20 mini muffins).
- In a large bowl mix together the flour, sugar, salt and spices, using your hands to remove any lumps from the brown sugar if needed.
- Add oil and eggs and gently the fold mixture together.
- Stir in carrot and apple.
- Spoon into muffin tins, nearly to the top.
Bake for approx 25-35 minutes depending on the size of the muffins.
- Check with a skewer if unsure - if it comes out clean the muffin is cooked, if sticky leave them in for a bit longer.
- Leave in the tin to cool a little, then turn out.
- For optional creamy icing, blend ingredients and top each muffin.
The original recipe was used by Dan Lepard in the first Mumsnet bake along. I have made some improvements to the recipe as a result of his advice and tips and my many subsequent experimental batches (oh, how I suffer, nom nom).
Watch baking guru Dan Lepard trying out the recipe: www.mumsnet.com/food/bake-day-with-dan-lepard
I have had some success varying the carrot / apple mix (more apple seems to be popular). Other Mumsnetters have even been known to use parsnips or courgettes in this.
If you have a sweet tooth you will probably want the icing, as they can be quite savoury without it. Alternatively you can add a little more sugar to the mix, either white or brown.
Kids can help