Wholesome Cinnamon Breakfast Muffins

Name: Wholesome Cinnamon Breakfast Muffins
Total time: 40 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 3/4 cup walnuts ((or other nuts)); 2 cups (lightly packed) shredded carrot (, 2 - 3 carrots (use a box grater, I don't peel)); 1 1/4 cups (lightly packed) shredded Granny Smith apple, (including juices (1 apple, keep skin on)); 1/2 cup desiccated coconut ((finely shredded, unsweetened)); 3/4 cup raisins ((or sultanas, apricots or other dried fruit)); 2 cups wholemeal flour (/ wholewheat flour (or plain/all-purpose flour)); 1 3/4 tsp baking soda ((bi-carbonate soda) (Note 2)); 2 tsp cinnamon powder; 1 tsp ground ginger ((not critical, Note 3)); 1/2 tsp cooking salt / kosher salt; 3/4 cup brown sugar ((tightly packed cup)); 3 large eggs (, at room temperature (~50g/2 oz each)); 2/3 cup olive oil ((not extra virgin), or canola oil, liquid coconut oil (Note 4)); 1/4 cup orange juice ((sub any fruit juice or milk, Note 5))

Recipe video above. Wholesome but don't taste like cardboard, I love them! A variant of the popular Morning Glory muffins, they're just sweet enough to be a morning tea treat yet healthy enough to be considered breakfast with only 12 grams of sugar per muffin. Soft moist crumb inside, they s

⏱️ 40 menit 🔪 Persiapan: 15 menit 🔥 Masak: 25 menit 📊 Sedang ⭐ 4.9 (62) 👁️ 15 dilihat

👨‍🍳 Mulai Masak

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Bahan-bahan

12 porsi

3/4 cup walnuts ((or other nuts))
2 cups (lightly packed) shredded carrot (, 2 - 3 carrots (use a box grater, I don't peel))
1 1/4 cups (lightly packed) shredded Granny Smith apple, (including juices (1 apple, keep skin on))
1/2 cup desiccated coconut ((finely shredded, unsweetened))
3/4 cup raisins ((or sultanas, apricots or other dried fruit))
2 cups wholemeal flour (/ wholewheat flour (or plain/all-purpose flour))
1 3/4 tsp baking soda ((bi-carbonate soda) (Note 2))
2 tsp cinnamon powder
1 tsp ground ginger ((not critical, Note 3))
1/2 tsp cooking salt / kosher salt
3/4 cup brown sugar ((tightly packed cup))
3 large eggs (, at room temperature (~50g/2 oz each))
2/3 cup olive oil ((not extra virgin), or canola oil, liquid coconut oil (Note 4))
1/4 cup orange juice ((sub any fruit juice or milk, Note 5))

Langkah-langkah

Toast walnuts 190°C/375°F (170°C fan) 8 minutes. Cool, roughly chop. Whisk dry, whisk wet in separate bowl. Add wet into dry with add-ins, mix, fill oil-sprayed muffin tin. Bake 25 minutes.
Preheat the oven to 190°C/375°F (170°C fan-forced).
Toast walnuts - Put the walnuts on a tray and toast for 8 minutes. Cool for 5 minutes on the tray then roughly chop into 5mm / 0.2" pieces.
Spray a 12 hole standard muffin tin with oil, or line with muffin cases.
Batter - Whisk the dry ingredients in a large bowl. Whisk the wet ingredients until combined in a separate bowl. Pour the wet ingredients and all the add-ins into the Dry Ingredients bowl. Mix with a wooden spoon just until you can no longer see flour, then stop mixing (over-mixed batter = tough muffs!).
Divide the mixture between the holes - they will mound above the rim! (See photos in post). A lever ice cream scoop is super useful here. And don't worry, they won't overflow, they rise and dome.
Bake for 25 minutes or until a skewer inserted into the centre comes out clean.
Cool for 5 minutes in the muffin tin, then transfer onto a cooling rack and cool for at least another 5 minutes before grabbing on. Slathering with softened salted butter is encouraged!