Empty My Fridge
Cinnamon Breakfast Muffins
Ingredientes
- Walnut¾ xícara
- Carrot · shredded2 xícaras
- Apple · shredded1 ¼ xícara
- Coconut½ xícara
- Uva-passa¾ xícara
- Flour2 xícaras
- Baking soda1 ¾ colher de chá
- Cinnamon · powder2 colheres de chá
- Ginger · ground1 colher de chá
- Salt½ colher de chá
- Brown sugar¾ xícara
- Egg3
- Olive oil⅔ xícara
- Orange juice¼ xícara
Modo de preparo
- 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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