Carrot and Apple Muffins

The apples in this make these muffins especially moist.

  • Prep time: 15 min
  • Makes: 12 muffins
  • Cook time: 18-20 min

Nutritional Information

PER SERVING

  • Calories
    .
    284
  • Fat
    .
    13 g
  • Cholesterol
    .
    11 mg
  • Carbohydrates
    .
    40 g
  • Dietary Fibre
    .
    2 g
  • Protein
    .
    4 g

Ingredients

1 1/2 cup / 375 ml all purpose flour
3/4 cup / 175 ml granulated sugar
1 tsp / 5 ml each baking powder and baking soda
1 1/2 tsp / 7 ml cinnamon
1/2 tsp / 2 ml salt
1/2 cup / 125 ml raisins
1/4 cup / 50 ml chopped nuts or unsweetened flaked coconut
2/3 cup / 150 g Naturegg Omega Plus cracked eggs, well shaken
1/3 cup / 75 ml vegetable oil
1 cup / 250 ml shredded carrots (2 medium)
1 medium unpeeled apple, shredded

Directions

  1. In large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, salt, raisins and nuts. In another bowl, stir together liquid eggs, oil, carrots and apple.

  2. Pour egg mixture into flour mixture, stirring just until moistened. Spoon into greased or paper cup-lined muffin tins.

  3. Bake at 375°F (190°C) 18-20 minutes or until firm to the touch. Cool on rack.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

Tips: Hardboiled

To slice hard cooked eggs without smearing, dip your knife in hot water between slices or lightly coat the edge in nonstick cooking spray.

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