Photo: Erik Putz
Rise and shine!
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp salt
1/2 cup canola oil
1/2 cup buttermilk
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
1 tsp vanilla
1 apple, peeled and coarsely grated (1 cup)
1 carrot, coarsely grated (1 cup)
1/2 cup unsweetened shredded coconut
1/2 cup sultana raisins
Position rack in centre of oven, then preheat to 375F. Line a 12-cup muffin pan with paper liners.
Whisk flour with baking powder, baking soda, cinnamon and salt in a large bowl. Set aside. Whisk eggs in a medium bowl, then whisk in oil, buttermilk, sugars and vanilla. Stir egg mixture into flour mixture.
Stir in apple, carrot, coconut and raisins. Do not overmix. Scoop into lined muffin cups. Bake until a skewer inserted into centre of a muffin comes out clean, 18 to 20 min. Muffins can be kept in an airtight container for up to 3 days.
Calories 267, Protein 4g, Carbohydrates 35g, Fat 13g, Fibre 2g, Sodium 170mg.
Good source of vitamin a.
Originally published in the Today’s Parent January/February 2020 issue. Photo by Erik Putz.
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