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Apple Sauce & Carrot Muffins
Introduce
Chef :
Hiroko ListonApple Sauce & Carrot Muffins
I have just recovered from a nasty flu. While I was in bed struggling to eat, my husband made an attempt to cook Stewed Apple for me, but it ended up a mushy paste-like sauce. Today I used it to make these Muffins based on my ‘Morning Glory Muffins’. If you have leftover Apple Sauce, it would be perfect for these Muffins.
Ingredient
Food ration :
12 MuffinsCooking time :
40 minutes
1/2 cup
Brown Sugar *OR Caster Sugar
1/2 teaspoon
Salt
1/2 teaspoon
Bi-Carb Soda
1 teaspoon
Ground Cinnamon
1/2 cup
Sultanas OR Raisins
1/2 cup
Walnuts *coarsely chopped
1 teaspoon
Vanilla Extract
Cooking instructions
* Step 1
Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
* Step 2
Combine all ingredients and mix well. Spoon the mixture into the cases and bake for 25 to 30 minutes or until cooked through.
* Step 3
Transfer to a wire rack and cool completely. This muffins actually taste better when cold.
Note: if there is a photo you can click to enlarge it
Tag
& 1/2 cups Self-Raising Flour *OR 1 & 1/2 cups Plain Flour & 1 teaspoon Baking Powder
Brown Sugar OR Caster Sugar
Salt
Bi- carb soda
ground cinnamon
large Carrots, coarsely grated
Apple Sauce *OR mushy stewed Apple
sultanas or raisins
walnuts coarsely chopped
large eggs
vegetable oil, I used sunflower oil
vanilla extract
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