Breakfast muffins

Ingredients for 1 servings:

• 215 g wheat flour
• 70 g wheat flour (wholemeal)
• 250 g sugar
• 2 tsp ground cinnamon
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 160 g carrot(s), finely grated
• 1 apple
• 100 g raisins
• 2 large eggs
• 100 g butter, melted
• 60 ml oil, neutral
• 1 tbsp vanilla extract
• 2 tbsp walnuts, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with carrots, apple, raisins and walnuts

Preheat the oven to 180°C and line a muffin tin with paper baking cups. Combine both flours, sugar, cinnamon, baking powder, baking soda, and salt in a bowl and mix. Peel and finely grate the carrots and place them in a bowl. Peel, halve, quarter, core, and dice the apple, then add to the carrots. Add the raisins and set aside. Briefly beat the eggs with the melted butter, oil, and vanilla extract. Add the flour mixture and carrot mixture and stir briefly until well combined. Finally, fold in the chopped walnuts and fill the prepared muffin tin 2/3 full. Bake in the preheated oven for about 25 minutes; they should be lightly browned. Remove from the oven, let stand in the tin for a few minutes, and then cool completely on a wire rack. I made 18 muffins.