Introduction
Start your day with these delicious and nutritious breakfast muffins. Packed with wholesome ingredients, they are perfect for a quick grab-and-go breakfast or a satisfying snack. These muffins are not only easy to make but also versatile, allowing you to incorporate your favorite fruits and nuts.
Detailed Ingredients with measures
250g all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon powder
100g brown sugar
2 large eggs
120ml milk
100ml vegetable oil
1 tsp vanilla extract
150g grated carrot
100g grated apple
50g chopped walnuts
50g raisins
Prep Time
10 mins
Cook Time, Total Time, Yield
Cook Time: 20 mins
Total Time: 30 mins
Yield: 12 muffins
Directions
1. Preheat the oven to 180°C (350°F). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
3. In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the grated carrot, grated apple, chopped walnuts, and raisins.
6. Divide the batter evenly among the muffin cups, filling them about ¾ full.
7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy these wholesome breakfast muffins as part of your morning routine or as a delightful snack throughout the day!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 180°C (350°F). Prepare a muffin tin by lining it with paper liners to prevent the muffins from sticking.
Step 2: Prepare Dry Ingredients
In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, cinnamon powder, and brown sugar. Whisk these dry ingredients together until well mixed.
Step 3: Prepare Wet Ingredients
In a separate bowl, whisk together the large eggs, milk, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
Step 4: Combine Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined; be careful not to overmix.
Step 5: Add Fruits and Nuts
Fold in the grated carrot, grated apple, chopped walnuts, and raisins gently into the batter. Ensure they are evenly distributed without overworking the mixture.
Step 6: Fill Muffin Cups
Divide the muffin batter evenly among the muffin cups, filling each cup about ¾ full to allow room for rising during baking.
Step 7: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean.
Step 8: Cool the Muffins
Once baked, allow the muffins to cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
Notes
Storage Tips
These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Freezing Instructions
For longer storage, these muffins can be frozen. Place them in a single layer on a baking sheet until solid, then transfer to a freezer bag or container. They can be reheated directly from frozen.
Customization Options
Feel free to customize this recipe by adding other ingredients like chocolate chips, dried fruits, or replacing the walnuts with your favorite nuts.
Storage Instructions
Room Temperature
Store the muffins in an airtight container at room temperature for up to 2 days.
Refrigeration
For longer storage, place the muffins in the refrigerator, where they will stay fresh for up to 1 week.
Freezing
You can freeze the muffins for up to 3 months. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature when ready to enjoy.
Serving Suggestions
Enjoy these breakfast muffins warm or at room temperature. Pair them with a dollop of yogurt or a spread of cream cheese for added flavor. You can also serve them alongside a fresh fruit salad or a glass of smoothie for a complete breakfast meal.
Nutritional Information
Each muffin (based on a total yield of 12 muffins) approximately contains:
– Calories: 180
– Total Fat: 7g
– Saturated Fat: 1g
– Cholesterol: 40mg
– Sodium: 110mg
– Total Carbohydrates: 25g
– Dietary Fiber: 1g
– Sugars: 10g
– Protein: 3g
Nutritional values may vary based on specific ingredient brands and variations in preparation methods.
Ingredient Substitutions
– All-Purpose Flour: Substitute with whole wheat flour for a more fibrous option.
– Brown Sugar: Use coconut sugar or honey for a different sweetness profile.
– Vegetable Oil: Olive oil or melted coconut oil can serve as alternatives.
– Eggs: Replace with flaxseed meal mixed with water or a store-bought egg substitute for a vegan version.
– Milk: Any plant-based milk (almond, soy, oat) can be used in place of dairy milk.
– Carrots: Zucchini can be substituted for grated carrot, providing a similar moisture level.
– Walnuts: Pecans or sunflower seeds can be used if nut allergies are a concern.
– Raisins: Dried cranberries or chopped dates can replace raisins for a different flavor.
Cook Techniques
Muffin Method
The muffin method involves mixing dry and wet ingredients separately before combining them. This technique helps achieve a tender crumb by minimizing gluten development.
Folding Ingredients
When adding the grated carrot, grated apple, walnuts, and raisins, use a gentle folding technique to integrate them into the batter without over-mixing.
Baking Science
Understanding the role of baking powder and baking soda is crucial. Baking powder is a leavening agent that helps the muffins rise, while baking soda requires an acid (like buttermilk) to activate.
Oven Preheating
Always preheat your oven to ensure even baking. An oven that is too cool can lead to dense muffins.
Cooling Techniques
Let muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents sogginess from steam.
FAQ
Can I substitute whole wheat flour for all-purpose flour?
Yes, you can substitute whole wheat flour; however, you may need to adjust the liquid slightly, as whole wheat flour absorbs more moisture.
How do I store leftover muffins?
Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. You can also freeze them for longer storage.
Can I add other fruits or nuts?
Absolutely! Feel free to experiment with other fruits like bananas or berries, and you can use different nuts, such as pecans or almonds.
What can I use instead of eggs in this recipe?
You can use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) or unsweetened applesauce (1/4 cup per egg) as an egg substitute.
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, the muffins are done. If it comes out wet with batter, they need more time.
Conclusion
Start your day right with these delightful breakfast muffins. They are not only tasty but also nutritious, making them a great choice for breakfast or a quick snack. Easy to prepare, these muffins will become a staple in your morning routine, ensuring you have a wholesome option that fuels your day.
Apple Cinnamon Muffins
Substitute half of the grated carrots with additional grated apples for a fruity twist, and sprinkle cinnamon sugar on top before baking.
Banana Nut Muffins
Replace the carrots and apples with mashed ripe bananas and add chopped pecans instead of walnuts for a deliciously moist muffin.
Blueberry Oat Muffins
Add 150g of fresh or frozen blueberries and incorporate 50g of oats in the batter for a delightful berry-packed breakfast treat.
Chocolate Chip Muffins
Mix in 100g of chocolate chips instead of nuts and spices for a sweet indulgence that’s perfect for satisfying your chocolate cravings in the morning.
Peanut Butter Banana Muffins
Replace the vegetable oil with peanut butter and add mashed bananas for a protein-packed muffin that’s rich in flavor.
Zucchini Lemon Muffins
Use grated zucchini in place of carrots and add a tablespoon of lemon zest for a refreshing citrus flavor that brightens your morning.
Pumpkin Spice Muffins
Incorporate 150g of canned pumpkin and a blend of pumpkin pie spices for a fall-inspired muffin that’s perfect year-round.