You can tell when it is cake sale day (aka BAKE sale day) at school -- there is a swarm of moms fighting around a table of homemade goodies. There are some really good bakers at our school, and every mom has their speciality.
I’ve just found mine: THE BEST EVER apple and carrot muffins. My five-year-old, who scrunches up her nose at anything that originated in a garden, LOVES these muffins. In her words: they are “the best ever!"
They are economical too, Scottish grandma is visiting and after downing a plateful of muffins, she pointed out all the money I saved by not offering her a box of Waitrose cupcakes.
THE BEST EVER apple and carrot muffins
3 cups/380 grams peeled and grated apple and carrot (I used 3 large apples and 1 large carrot)
3 and ½ cups/540 grams flour
1 cup/200 grams granulated sugar
1 cup/200 grams brown sugar
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
heavy dash of nutmeg
heavy dash of cloves
1 teaspoon salt
1 cup/210 ml vegetable oil (NOT olive oil)
½ cup/110 ml milk
1 teaspoon vanilla extract
- Preheat oven to 350F (180C)
- Put the grated apples, carrots, flour, white sugar, brown sugar, baking soda and salt in a large bowl and mix.
- Add eggs, cinnamon, nutmeg, cloves, oil, milk and vanilla and mix well.
- Fill individual greased fairy cake tins (or lined) 2/3 full with batter.
- Bake for 10 minutes or until golden brown and tops spring back when lightly touched.
- Makes 48 fairy cake sized muffins, or 24 American industrial strength sized muffins.
These are great on their own. They are even better with cream cheese frosting (recipe below).
Cream cheese frosting
125 grams cream cheese
275 grams icing sugar
90 grams unsalted butter
½ teaspoon vanilla essence
1 tablespoon orange juice
- Place all ingredients in a food processor and mix.