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.