Receta Carrot, Apple and Pecan Muffins…..
The words that really caught my eye in the Ottolenghi Cookbook, were “We wanted to start this book with the quip, ‘If you dont like lemon or garlic…..skip to the last page.’”! I just knew then that I would love the rest of the book!
The book is a wonderful collection of recipes based on wonderful fresh foods! Recipes include amongst others, Fennel and Feta with Pomegranate seeds and Sumac, Chargrilled Broccoli with chilli and garlic, French Bean Salad and Orange and Pistachio Marshmallows I love the hint of the Middle East in many of the recipes.
You can read more about Ottolenghi here.
I made the Carrot, Apple and Pecan muffins which were perfect for the slightly chilly weather we are starting to experience at the moment! They are very moist, loaded with healthy ingredients and very tasty!
Recipe adapted from Ottolenghi:The Cookbook
Start by making the topping:
- 50g unsalted butter, cut into pieces
- 75g cake flour
- 25g light muscavado sugar (I used plain brown)
- 50g rolled oats
- 15g sunflower seeds
- 25g pumpkin seeds
- 15g sesame seeds
- 5g poppy seeds
- 1 tsp water
- 1 tsp sunflower oil
- 1 ½ tbs honey
- Stir together the butter, flour and sugar. Use your finger tips until the butter is mixed in and you have a crumbly texture. Mix in the oats and seeds followed by the water, oil and honey. Set aside.
- For the muffins:
- 300g cake flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- A pinch of salt
- 4 free-range eggs
- 160ml sunflower oil
- 280g castor sugar
- 2 tsp vanilla essence
- 220g peeled and grated carrot
- 200g Green apples, grated
- 100g pecan nuts
- 100g sultanas
- 50g desiccated coconut
Preheat the oven to 170°C.
Sift together the flour, baking powder, cinnamon and salt. In a large bowl, whisk together the eggs, oil, sugar, vanilla, grated carrot and apple.
Gently fold in the nuts, sultanas and coconut and then the flour mixture. Don’t over mix. Spoon into prepared muffin tin and sprinkle the topping generously over the tops.
Bake for about 25 minutes. Allow to cool before serving.
The recipe says it makes 10-12; I got 18 medium sized muffins from the mixture.
Have a wonderful weekend everyone.
xxxxx
Tags: Food, Muffins, Recipes