28 January, 2010

Apple Carrot Muffins with Cinnamon Oat Topping

Many muffins recipes cater for 10 to 12, if not more, muffins. Who eats these muffins? I mean, even a family of four would have at least two to three muffins per person. Are there people out there who have three muffins per day? I find that unlikely somehow. If not, who wants to eat muffins that are three days old? Not that many, I'd guess. Am I totally oblivious to a mysterious muffin culture out there?

I started dividing each muffin recipe by two long time ago since  have no idea what to do with 12 or more muffins. Since they are thrown together so quickly I don't mind baking fresh ones every other day if necessary.

Although these days, I must admit, I often eat 2-3 muffins. As I am training to run a full marathon in 10 weeks, I crave these muffins after my training runs. To be honest, after all this exercise I chomp them down like little pralines (which they are not). But they are good and just what my body needs: carbs, carbs and carbs to help my muscles recover and get me ready for the next run. Well, this is what I tell myself as I do feel a little guilty after having three muffins in one go.

The apple carrot muffins were gone in one day. They turned out to be very moist and juicy. The  soft inside with flavors of apple, carrot and raisins were deliciously complemented by the crunchy cinnamon topping.
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APPLE CARROT MUFFINS WITH CINNAMON OAT TOPPING

(Print Recipe)

3/4 cup whole wheat pastry flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt

1/4 cup agave syrup
1 egg, lightly beaten
1/4 cup yogurt
1 teaspoon vanilla extract
5 tablespoons canola oil

1/2 cup grated carrots (one medium carrot)
1/2 cup grated apples with skins (one medium apple)
3 tablespoons golden raisins

Topping
2 tablespoons butter (room temperature)
3 tablespoons rolled oats (quick cooking or regular)
2 tablespoons brown sugar
1/2 teaspoon cinnamon

Yields 6 
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Preheat oven to 180C. Grease muffin tin or line with muffin papers.

Combine all dry ingredients and mix well. Set aside. In a separate bowl, combine all wet ingredients. Add dry ingredients to wet mixture and stir until just combined. Gently fold in the grated carrots, apples and raisins.
For the topping, combine all ingredients in a bowl. Using your fingers, rub the butter and the other ingredients together until you get a crumbly mixture.
Fill the muffin batter into the muffin tin. Top each one with a tablespoon of the topping mixture. Bake for about 20-25 minutes.

6 comments:

  1. These look and sound so good:) Great photos too.

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  2. Love all your recipes! We make a full batch and then freeze them, taking out only a couple at a time. It works for us!

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  3. @ Michelle
    Thanks. You make my day. I am very glad you like my recipes. Comments like yours keep me going!

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  4. Hi, Anya. I gave this a try the other day. The muffins tasted delicious, but they didn't look at all like the ones in the picture -- as soon as I took them out of the oven, they collapsed into little craters. Any idea why?

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  5. Hey. These sound delicious. Just checked if I had all the ingredients and I did, so I will be making them right now. I am 15 years old and love baking and your website is were I get my recipes from. You have inspired me to cook with fresh and nutritious foods. Thank you :)

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  6. I'm still trying to use all the commercial flour in my pantry before I completely convert to healthier alternatives. So I wanted to make sure that whatever I baked today had some wholesome goodness somewhere in the ingredients list.
    Cue your apple and carrot muffins! Well, kind of. My 5yr old must have eaten three apples yesterday, because there are none in sight today, so I swapped in grated pear. I also used golden syrup instead of agave because I've somehow ended up with two rather large tubs of these, and I hate throwing food away.
    Regardless, they were divine. I could hardly wait to get them out of the tin to try them. Now I'm just itching to make a proper batch to the recipe.
    And just fyi, your blog is awesome. I'm loving your recipes and your commentary on your running is inspiring and contagious and helps me get motivated. Thank you so much. Peta.

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