Hi it’s Chilli here (again)! This amazing fall recipe flew to me all the way from Vancouver. I got that honoring task to try it.

This muffin recipe has been the best muffin so far to bake. It was so cozy when my sister and I were peeling the fresh carrots and apples, while the smell of the spices were in the air. Sooooo autumnal!!!!!!

It’s the best breakfast in a rush when you don’t have time to eat your breakfast at home. You just grab one and you are good to go.

This is the perfect breakfast muffin because it has everything for a full meal. Carrots, apples, pecans, and you can add any dried fruit: cranberries, raisins, apricots.

It was huge dose so I halved the ingredients. This is a really precise recipe and everything is in gramms. But it’s super easy to make so no worries.

These muffins are so delicious. They are super moist thanks for the apples and carrots but you don’t really taste them so if you aren’t a huge apple/carrot fan I think you would also like it. And the pecan pieces give it a nice crunch. You can season it however you want, the original recipe asks for cinnamon and vanilla but I added a little bit cloves. You can also use pumpkin pie spice or gingerbread spice. It’s totally variable.

Soooooo……go and bake!!!

XOXO Chilli

Breakfast Muffin

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Prep Time: 20 min. Baking Time: 25-35 min. Total Time: 1 hour Portion: 16 normal muffins

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Ingredients:

• 280g all purpose flour

• 160g granulated sugar

• 10 g baking soda

• 6 g salt

• 10 g ground cinnamon

• 5 g grouns cloves (optional)

• 210g greated carrots

• 90 g raisins (or any dried fruit)

• 60g pecan pieces

• 90 g greated apples

• 80g canola oil

• 10g vanilla

• 100g eggs

Directions:

1. Preheat your oven to 375 F or 190 C and line a muffin tin with paper cups.

2. Sift the dry ingredients (flour, baking soda,salt,cinnamon, cloves) together into a large bowl.

3. In a seperate bowl combine the carrots, raisins, pecan pieces, and apple.

4. In an other bowl whisk together the eggs, oil and vanilla.

5. Add the carrot mixture to the dry ingredients, then add the egg mixture to it as well. Mix them together just until combined.

6. Portion the batter into the muffin tins. Fill them to ¾. Do not overfill them!

7. Bake them for 25-35 minutes. It’s good when the middle is firm and if you push a fork in it, the fork comes out clean.

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#Fall #apple #muffin #carrot #cinnamon #raisin