Ingredients:

  • 2 cups All-Purpose (Plain) Flour, lightly spooned and levelled
  • 3/4 cup Granulated Sugar (Caster Sugar)
  • 1 Tbsp Baking Powder
  • 1 tsp Baking Soda (Bicarbonate of Soda)
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Fine Sea Salt
  • 2 Large Eggs, room temperature
  • 1/2 cup Neutral Vegetable Oil (e.g., Rapeseed or Canola)
  • 1/4 cup Whole Milk (Full Fat)
  • 1 tsp Vanilla Extract
  • 1 cup finely grated Carrots
  • 1 medium coarsely grated Apple (e.g., Cox or Granny Smith), peeled
  • 1/2 cup Chopped Pecans or Walnuts (Optional)

Instructions:

  1. Preheat your oven to 190°C (375°F). Line a 12-cup muffin tin with paper cases.
  2. Grate the carrots and apple. If using, lightly chop the nuts. Set aside.
  3. In the first large bowl, whisk together the flour, sugar, baking powder, baking soda, spices (cinnamon/nutmeg), and salt until thoroughly combined. Ensure no lumps remain.
  4. In the second bowl, whisk the eggs lightly until frothy. Whisk in the oil, milk, and vanilla extract until emulsified (combined and smooth).
  5. Pour the wet mixture into the dry ingredients. Using a rubber spatula, mix gently until just combined. Stop mixing when you see a few streaks of flour remaining.
  6. Gently fold in the grated carrot, apple, and optional nuts. Mix only 3-5 times—the batter should be thick and slightly lumpy. Do not overmix.
  7. Distribute the batter evenly among the 12 lined muffin cups. Fill them nearly to the top to ensure a generous, dome-shaped muffin.
  8. Place in the preheated oven for 22 to 25 minutes.
  9. The muffins are ready when they are golden brown and a skewer inserted into the centre comes out clean (or with just a few moist crumbs attached).
  10. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.