Apple and Walnut MuFFins

These are a perfect little treat to bake and take on a picnic. Padkos translated from Afrikaans to English is road food. If you are planning a trip in the near future these Apple and Walnut Muffins could be just the answer to that constant question that always comes from the back seat “are we there yet?”

Apple and Walnut MuFFins

Ingredients

Dry Ingredients

• 160 g self raising flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp mixed spice
• 45 g desiccated coconut
• 20 g almond flour

Wet Ingredients

• 2 extra large eggs
• 140 g brown sugar
• 60 g white sugar
• 120 g delicate olive oil
• 75 g full fat Greek yoghurt at room temperature
• 1 tsp vanilla vanilla extract
• Few drops almond extract

Fruits, vegetables and Nuts

• 160 g of apple and carrot grated 1 small Granny Smith apple and 1 carrot
• 45 g walnuts toasted and roughly chopped.

Instructions

• Preheat the oven to 180°C or 160°C fan assist
• Line a giant muffin pan with 12 paper cup linings. Place on a baking tray until ready to fill
• In a mixing bowl add the flour, bicarbonate of soda, salt, cinnamon, ginger, nutmeg, mixed spice, coconut, and almond flour together. Whisk to ensure all ingredients are evenly mixed.
  160 g self raising flour, 1/2 tsp bicarbonate of soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp mixed spice, 45 g desiccated coconut, 20 g almond flour
• In a separate bowl and the brown sugar, white sugar and eggs using a hand mixer beat together on medium speed for three minutes until pale and creamy and double in size
  2 extra large eggs, 140 g brown sugar, 60 g white sugar
• Drizzle in the delicate olive oil while continuing to mix
  120 g delicate olive oil
• Add the vanilla and almond essence to the yoghurt and stir into the egg mix
  75 g full fat Greek yoghurt, 1 tsp vanilla vanilla extract, Few drops almond extract
• Add the flour mix to the egg mix in three batches mixing in between each addition
• Fold in the carrot, apple and walnuts
  160 g of apple and carrot grated, 45 g walnuts toasted and roughly chopped.
• Pour the batter evenly amongst the 12 paper cup linings
• Bake in the preheated oven for 25 to 27 minutes until golden and a skewer inserted comes out clean
• Remove muffins from baking pan and place on wire rack to cool

Course: afternoon tea, baking, Breakfast, muffins, tea time treat

Keyword: apple, Muffins, walnut