Nutrition
1 serving contains (Percentage of daily recommendation)
| Calories | 197 kcal | (10%) | |
| Protein | 4 g | (8%) | |
| Fat | 11 g | (14%) | |
| Carbohydrates | 18 g | (7%) | |
| Added Sugar | 7 g | (8%) | |
| Roughage | 3 g | (10%) |
Recipe development: EAT SMARTER
Ingredients
For pieces
| 2 | Egg |
| 3 ounces | Cane sugar |
| ¼ cups | Canola oil |
| ½ cups | Buttermilk |
| 2 | Carrots |
| 1 | Apples |
| ½ | Lemons |
| 7 ounces | Whole-wheat flour |
| 2 ounces | almonds |
| 3 teaspoons | Cream of tartar |
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Kitchen Utensils
1 Measuring cups, 1 Mixing bowl, 1 Bowl, 1 Peeler, 1 Tablespoon, 1 Citrus juicer, 1 Small knife, 1 Hand mixer, 1 Muffin tin, 1 Baking cup, 1 Box grater, 1 Rubber spatula
Directions
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1 Whisk together eggs and sugar in a bowl until foamy using a hand mixer. Mix in oil and buttermilk.
2 Peel carrots and grate finely on a box grater into a bowl.
3 Peel apple, then quarter, core and cut into fine dice. Squeeze out lemon juice and mix 1 tablespoon lemon juice with the apple and carrots.
4 Mix together the flour, almonds and baking powder in another bowl. Quickly stir into the egg-sugar mixture, then fold in the carrot-apple mixture with a whisk.
5 Line 12 wells of a standard muffin tin with paper baking cups and divide the batter among the cups. Bake in preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) until golden brown, 20-25 minutes.
6 Remove muffins from tin and let cool on a wire rack 40-60 minutes before serving.
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