I love these muffins for the lunch box. They’re chock full of mum pleasing carrot and apple, are wonderfully light, beautifully fragrant and not too sweet. Perfect mid morning snack for the kiddies.
This recipe is one of my favourites, it’s a morphed version of my all time favourite ‘go to’ yoghurt cake. I adore this yoghurt cake recipe not only because it’s deliciously light and smells of fragrant vanilla but it’s a dream to prepare. Super simple. No electric beaters, no food processor or no heavy kitchen equipment needed, just you, a mixing bowl, wooden spoon and in this particular version a muffin tray.
This recipe starts by plonking all of the wet ingredients in a mixing bowl, then adding your grated apple and carrot, and sugar and finishes with the flour and spices being sifted over and stirred through. I use a 1/4 cup measurement to scoop the muffin batter into the muffin papers; it’s really fast with no mess! An ice cream scoop also does the job beautifully!
Off to the oven the muffins go where they spend 15-20 minutes baking until golden perfection. The aromas wafting from the oven as these little beauties bake are delightful, the fragrance of vanilla, cinnamon, ginger, nutmeg and cardamom are appetite inducing to say the least. With a light touch, they should spring back telling you morning tea is not far away.
Another wonderful quality of this recipe is the addition of yoghurt. Rather than using milk, I opt for yoghurt which provides these muffins with a much softer unbelievably tender crumb that also gives a far longer shelf life to the muffins. Also, if by some miracle your family doesn’t gobble these muffins up straight away, they are perfect to freeze! Simple pop in a freezer bag, remove as much air as possible and keep in your deep freeze where they will happily nestle for up to 3 months. My method of reheating is to remove the muffins from the freezer, allow to thaw completely and pop in the microwave for 30 seconds to serve warm. Otherwise, they’re fine to pop in the lunch box frozen, by the time little lunch rolls around they will be defrosted and ready to be devoured by a very happy child!
As this recipe is super versatile I’ll be sharing with you guys so many delicious and healthy varieties! Can’t wait and happy cooking!
Carrot apple & yoghurt muffins
Adapted from Donna Hay’s ‘Fast, Fresh, Simple’
Serves 12 (depending on the size of your carrots/apple)
¾ cup (180ml) vegetable oil
1 tsp vanilla bean paste
1 cup thick natural yoghurt
2 carrots, grated
1 red gala apple, grated
½ cup caster sugar
2 cups self-raising flour
1 tsp cinnamon, ground
½ tsp nutmeg, ground
½ tsp ginger, ground
¼ tsp cardamom, ground
Preheat oven to 180°C (350°F). Line a 12 hole muffin tin with muffin papers. Place the oil, eggs, vanilla paste, yoghurt, carrot, apple and sugar in a bowl and whisk to combine. Sift over the flour, cinnamon, ginger, nutmeg and cardamom and mix until just combined. Using a ¼ cup measurement, ladle mixture into muffin papers. Bake for 15 to 20 minutes or until cooked.