Cinnamon Breakfast Muffins

Name: Cinnamon Breakfast Muffins
Total time: 45 min
Ingredients: ¾ cups Walnut; 2 cups Carrot, shredded; 1 ¼ cups Apple, shredded; ½ cups Coconut; ¾ cups Raisin; 2 cups Flour; 1 ¾ tsp Baking soda; 2 tsp Cinnamon, powder; 1 tsp Ginger, ground; ½ tsp Salt; ¾ cups Brown sugar; 3 Egg; ⅔ cups Olive oil; ¼ cups Orange juice

By RecipeTin Eats · 45 min

Ingredients

Walnut¾ cups
Carrot · shredded2 cups
Apple · shredded1 ¼ cups
Coconut½ cups
Raisin¾ cups
Flour2 cups
Baking soda1 ¾ tsp
Cinnamon · powder2 tsp
Ginger · ground1 tsp
Salt½ tsp
Brown sugar¾ cups
Egg3
Olive oil⅔ cups
Orange juice¼ cups

Instructions

Preheat the oven to 190°C/375°F (170°C fan-forced).
Spread the walnuts on a tray and toast them for 8 minutes. Let them cool on the tray for 5 minutes, then roughly chop into 5 mm / 0.2" pieces.
Spray a 12-hole standard muffin tin with oil, or line it with muffin cases.
Whisk the dry ingredients in a large bowl. In a separate bowl, whisk the wet ingredients until combined.
Pour the wet ingredients and all the add-ins into the dry ingredients bowl. Mix with a wooden spoon just until no flour is visible; stop mixing then so the muffins stay tender.
Divide the batter between the muffin holes; it will mound above the rim.
Bake for 25 minutes, or until a skewer inserted into the centre comes out clean.
Cool in the tin for 5 minutes, then move to a cooling rack and cool for at least another 5 minutes before eating.

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