Apple & Carrot Muffins with Maple Syrup

Apple & Carrot Muffins with Maple Syrup recipe by Annabel Karmel

Apple & Carrot Muffins with Maple Syrup

Grated carrot is a great addition to these Apple & Carrot Muffins with Maple Syrup, a firm family favourite in many households.

Find many more marvellous muffin recipes here!

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150g plain wholemeal flour
75g self-raising flour
50g brown sugar
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 tsp ground ginger
125ml vegetable oil
100ml maple syrup
2 medium eggs, lightly beaten
1/2 tsp vanilla extract
1 large apple, peeled, cored & grated
75g carrots, peeled & grated
65g raisins


  1. Pre-heat the oven to 180C/350F/Gas 4.
  2. Combine the flour, sugar, baking powder, cinnamon, ginger and salt in a mixing bowl.
  3. In a separate bowl, combine the oil, maple syrup, eggs and vanilla essence. Beat lightly with a wire whisk until blended. Add the grated apple, carrots and raisins to the liquid mixture and stir well.
  4. Fold in the dry ingredients until just combined but don’t over mix or the muffins will become heavy.
  5. Line a muffin tray with 12 paper cups and fill until two-thirds full.  Bake for 20 to 25 minutes.  You can also make mini muffins which are ideal for children they will take 15 to 20 minutes to bake.
  6. Leave the muffins to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

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