Muffin bake mode ON! An easy batter, which you can whip up in one bowl. Then give it into the paper muffin baking cups. Bake it. Ready! Right after today’s slogan ‚ 1 bowl – 12 muffins‘.
This apple carrot nuts muffin recipe is so easy. The needed ingredients are basic, staple ingredients.
Mix together all of the ingredients in one bowl. Put that into the paper molds lined up in a muffin baking tray. Bake it for 25 minutes. In no time you have this pretty awesome muffins on the table.
These Muffins taste like MHHHH………… oh sorry ;-). The Muffins are golden brown and a little bit crispy on the outside. And on the inside, these Muffins are irresistibly tender and juicy.
If you start, to free the sweet small things out of the paper molds, you can already smell the nuts and the fruity juicy apples. The first bite is fully loaded with the taste of apple and carrots and hazelnuts.
The apple carrot nut muffins are not just easy and super fast to make. These Muffins are evenly fast, maybe faster eaten. That means grab one ore more as quickly as you can 😉 .
The icing will be truly the icing on the cake. This you can decorate with some hazelnut crunch.
Or you use plantbased whipped cream and make nice cupcakes.
The 1 bowl method works like this: put a pot onto a scale. Weigh the ingredients one after another. With the TARE button on your scale – that’s super easy.
I cut the apple into pieces and rasped the carrots. So that apple and carrots fit together in taste and look in the dough.
Recipe for 12 muffins:
1 package vanilla sugar (8 – 10 grams)
1 ½ tsp baking powder
100g hazelnuts, grated
1 pinch cinnamon
1 pinch salt
100g plantbased butter, melted and cooled
90g (ca. ½) apple
100g (ca. 2 medium-sized) carrots
½ lemon, squeezed out
120g carrot juice, apple juice, multivitamin juice or just water
80g powdered sugar
2 tbsp hot water
2 tsp hazelnut crack
Bake: at 180° Celsius for 30 minutes in the oven.
Squeeze out the lemon. Peel the apples and cut them into small pieces. Mix the apple pieces with the lemon juice.
Rasp the carrots.
Put flour, sugar, vanilla sugar, baking powder, hazelnuts, cinnamon and salt into a bowl and mix it. Stir in the melted butter, the apple pieces and the carrot rasps. Then stir in the carrot juice.
Put the dough into the baking cups, it is easiest with a spoon.
Bake it at 180°C for about 25 minutes.
For the icing, sieve the icing sugar into a bowl and stir it with 2 tablespoons hot water. A smooth mass should be the result. Should the mass be too solid, add some water dropwise. But the icing shouldn’t be too watery. It should have that consistency so the icing doesn’t just run down the Muffins. It should stick on the top.
Now you can drizzle the icing over the muffins. You can cover the complete Muffin under the icing, or you just give it a small splatter. You can also draw a pattern with the icing on the muffins. Spread the hazelnut cracks over the icing. Press the cracks gently into the icing, so they don’t fall off.
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