Carrot, apple and coconut muffins
These carrot, apple and coconut muffins are, dare I say it, perfection. They're soft and airy, like little clouds of sugar-and-spice goodness. I used my carrot cake recipe, which I'll share with you for Easter, as the base for these and subbed in a little grated apple when I ran out of carrots. If anything, the apple just makes these little muffins more moist and flavourful. It also works beautifully with the hints of cinnamon, ginger and nutmeg infused into each cakey bite. I wish they made candles with this scent, it makes your whole house so warm and cosy.
If any of you are side-eyeing the shredded coconut here, you have not lived until you've put a little coconut in your carrot cake. It adds so much in terms of texture and flavour. You can take my word for it but, even better, try it yourself.
I was somewhat gleeful when I opened the oven door to these little gems. I've always felt slightly cursed when it comes to cupcakes and muffins. I almost never have any problem with their full-size equivalents but my attempts at these mini cakes have more often than not ended in baffling disaster. It's something my friends at university (I'm looking at you, Alice) found hilarious. I threw in the towel for a while but perhaps the curse has finally been lifted - hurrah! Before you laugh, life is all about the small things, okay? Especially when the small things are this scrumptious.
These muffins are absolutely delicious as they are but if you want to up the yum, I've included a recipe for a quick cream cheese glaze below for if you want you want to pass this off we acceptable breakfast fare. I have also included a recipe for a small batch of soft and heavenly cream cheese frosting, just enough to dollop on eight little muffins, for the times you want something more decadent. Don't try to resist ;)
Carrot, apple and coconut muffins
Make 8 small muffins.
INGREDIENTS
1 cup flour (white or spelt)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 eggs or equivalent egg replacer
2/5 cup vegetable/canola oil
1/2 cup sugar (white or light brown)
1 teaspoon vanilla extract
1 cup grated carrot (about 2 small carrots)
1/2 cup grated apple (3/4 of a Pink Lady apple)
1/4 cup shredded coconut, sweetened or unsweetened (optional)
1/4 cup milk
METHOD
Preheat the oven to 180°C. Line a cupcake/muffin tin with paper cases.
In a small bowl, mix together the flour, baking powder, baking soda, salt and spices.
In a large bowl, whisk the sugar and oil together until smooth before beating in the eggs and vanilla extract.
Add the flour mixture, grated carrot, grated apple, coconut if using and the milk. Whisk together quickly, without overmixing, until there are no lumps of flour.
Spoon the batter into the cupcake cases, filling each about 3/4 to the top.
Bake for 20 minutes or until a fork inserted into the middle of a muffin comes out clean.
Notes: I used spelt flour and Orgran's gluten-free No Egg™ Egg Replacer (absolutely incredible) to make this more allergy-friendly. If you're too lazy to grate your carrots and apple by hand, let your food processor do the work instead.
Cream cheese glaze
Enough to lightly drizzle 8 muffins.
INGREDIENTS
1 tablespoon cream cheese
1/4 cup icing sugar
1 tablespoon water or juice (lemon, orange or pineapple)
1/4 teaspoon vanilla extract
METHOD
Mix together all the ingredients until very smooth and at a drippy consistency. If you're using lemon or orange juice, feel free to add in a little zest as well (about 1/2 teaspoon).
Cream cheese frosting
Enough to dollop over 8 muffins (not for piping).
INGREDIENTS
3/4 cup cream cheese, at room temperature
2 tablespoons butter, very soft
1/2 cup icing sugar
1 teaspoon vanilla extract or orange juice
Zest of one orange (optional)
METHOD
Beat together for a few minutes until thick and smooth.
