Apple and Carrot Muffins

Ingredients

• 1 apple
• 150 g Carrots
• 1 tsp lemon juice
• 125 g Whole wheat flour
• 50 g rolled oats
• 1 pinch salt
• 2 tsp Baking powder
• 1 tsp Baking Soda
• 2 Eggs
• 60 g Muscovado sugar
• 60 ml Rapeseed oil
• 50 ml Buttermilk

Instructions

1. 1.

   Wash and finely grate the apple and carrots. Mix with lemon juice.

2. 2.

   Mix flour with rolled oats, salt, baking powder and baking soda. Whisk eggs with sugar until frothy. Stir in oil and alternate flour mixture with buttermilk until a thick dough forms. Fold in the apple-carrot mixture.

3. 3.

   Line a muffin tin with paper cups and distribute the batter into the cups. Bake muffins in a preheated oven at 200 °C (180 °C fan; Gas: Mark 3) for about 25–30 minutes, then let cool briefly in the molds, remove from molds and let cool completely.