Thermomix Apple Carrot Spice Muffins Recipes

Steps:

• Heat oven to 375. Prepare a muffin pan with liners and spray with non-stick cooking spray.
• Shred carrots 10 seconds/speed six, or until thoroughly shredded, remove from bowl.
• Shred apple 5 seconds/speed six, or until desired chunkiness, remove from bowl.
• Pulverize dates 10 seconds/speed six.
• Add apple and carrots back to the bowl with the dates.
• Add the dry ingredients and mix 25 seconds/speed spoon until the fruits and vegetables are thoroughly coated with flour.
• Add all the remaining ingredients and mix 25 seconds/ speed 2. If there is still dry flour showing, mix by hand with spatula until the batter is completely combined - it will be thick and chunky.
• Spoon batter into prepared muffin tin.
• Bake 20-25 minutes, or until an inserted toothpick comes out clean.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Stir together flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Whisk together yogurt, buttermilk, oil, egg, and vanilla extract in a second bowl. Fold flour mixture into yogurt mixture, mixing just until combined and flour disappears. Stir together apple, carrot, and walnuts in a separate bowl; gently fold into the batter. Divide batter evenly among the muffin cups.
• Bake muffins in the preheated oven until golden brown or a toothpick inserted in the center comes out clean, 17 to 19 minutes.
• Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 400°F.
• Mix together dry ingredients- flour, soda, powder, salt, cinnamon, nutmeg, ginger, allspice.
• Mix together wet ingredients- honey/brown sugar, egg, buttermilk/yogurt, oil, vanilla and the carrots, raisins and nuts.
• Stir the wet and dry ingredients together until just moistened.
• Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a muffin tin with nine cases (alternatively, use squares of baking parchment). Mix the oil, yogurt, honey, eggs and vanilla in a jug. In a bowl, combine the flour, bicarb, mixed spice and ¼ tsp salt. Pour the yogurt mixture into the flour mixture and add the apple and carrot, as well as any extra ingredients you're using. Mix with a spatula until well combined, then spoon the mixture into the muffin cases.
• Bake for 20-22 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool for at least 5 mins. Can be stored in a tin for three days or frozen for two months; defrost overnight before serving.