Carrot And Apple Muffins Recipe

Carrot and Apple Muffins is a delicious whole wheat muffin flavored with cinnamon. You could vary the spices depending on your preference, and serve these muffins as a tea-time delight with a hot cup of coffee/tea. Serve Carrot and Apple Muffins with a dollop of whipped cream or vanilla ice cream and it will make a good, rustic dessert too.  Whole Wheat Flour, Baking powder, Baking soda, Cinnamon Powder (Dalchini), Cloves (Laung), Whole Eggs, Nutmeg powder, Extra Virgin Olive Oil, Jaggery, Milk, Carrots (Gajjar), Apple, Walnuts   1 cup Whole Wheat Flour 1 teaspoon Baking powder 1 teaspoon Baking soda 1/2 teaspoon Cinnamon Powder (Dalchini) 1/4 teaspoon Cloves (Laung) , pounded 2 Whole Eggs 1/2 teaspoon Nutmeg powder 1/4 cup Extra Virgin Olive Oil 1/2 cup Jaggery , powdered 1/4 cup Milk 2 Carrots (Gajjar) , grated 1 Apple , cored and finely chopped 1/4 cup Walnuts , roughly chopped     20   30     To begin making the Carrot and Apple Muffins Recipe, preheat your oven at 180 degrees C and line your muffin pan with cupcake liners or grease with the butter/oil.Next, sift together the whole wheat flour along with the baking soda, baking powder and all the spices in a large mixing bowl. Stir with a wire whisk to evenly combine the spices. Keep aside until required.In another mixing bowl whisk together the eggs and powdered jaggery for few minutes with a hand mixer at medium speed till creamy. Now add the oil, milk, and whisk again for 2 – 3 minutes or till all combined well.Pour the wet ingredients into the sifted flour mixture. Combine with a spatula to form a smooth batter for the muffins. Keep folding gently until the flour is completely mixed, no lumps remain.Now add the grated carrots and chopped apple, fold into the batter with a spatula. Make sure not to overmix the batter else muffin might become tough in texture after baking.Pour the carrot apple muffin batter into the prepared pan. Bake for 12-15 minutes, or until a toothpick inserted into the muffin comes out clean. Remove from the oven and allow cool on a wire rack.Serve Carrot and Apple Muffins warm for breakfast or as a tea time snack. Store in an airtight container in the refrigerator for a couple of days.