20 minutes
preparation
15 minutes
baking
0 minutes
resting time
You will need:
Muffin tin, grater
Ingredients for the apricot and carrot muffins
For 6 servings, 1 serving = 1 muffin (2,5 g of sugar)
80 g carrots
50 g apple
60 g rolled oats
60 g wheat flour, type 405
60 g apricots, dried
15 g sugar
1 tsp baking powder
1 pinch salt
40 g butter
1 egg
100 g plain yogurt
If this recipe is not sweet enough for you, feel free to add more sugar or dried fruit. Just remember to track the amount of sugar. If this recipe is too sweet for you, you can of course reduce or skip the sugar or dried fruit.
Preparation
Step 1:
Preheat the oven to 180 degrees (if possible, use the convection setting).
Wash 80 g of carrots and 50 g of apple and grate both finely. Cut 60 g of apricots into small cubes.
Step 2:
Mix 60 g of rolled oats, 60 g of wheat flour, apricot cubes, 15 g of sugar, 1 tsp of baking powder, and 1 pinch of salt.
Step 3:
Melt 40 g of butter in a saucepan on the stove. Mix 100 g of plain yogurt, 1 egg, and the melted butter in a bowl and then fold in the rest of the ingredients.
Step 4:
Pour the mixture into muffin tins and bake at 180 degrees for 15 to 20 minutes.
Just before the end of baking, prick the muffins with a wooden stick. If no batter sticks to it, the muffins are baked all the way through.
The muffins are not only delicious for breakfast, but also perfect as a snack.