carrot, apple and walnut muffins

The muffins herewith are drawn, scavenger-like, from a number of muffins and muffin-related experiences of which I have been the fortunate (and, once in Agadir, not so fortunate) subject. In a secondary inspirational role is a small suite of muffin-centred dreams, dreams of muffins great and muffins good. Once upon an aimless day (are there other sorts of days? if so, where may I enquire further about them?) i happened upon a unique genre of muffin at baker d. chirico. In retrospect, I’m quite certain Fitzroy st cleft itself in twain beneath my feat that day. Revelation always strikes when you least expect it, and often when suffering from a particularly bad case of gout . Loaded though this muffin was with its constituent bits (carrot, apple, walnuts) it seemed out of place in a humble st. kildan bakehouse. But who am I to question the universe when it reaches out and taps me on the shoulder with a crumbly top and a moist centre like a whisper?
One day I’ll tell you about the Agadir-muffin debacle of 92. Till then, enjoy these.

ingredients

300g plain flour

2tsp baking powder

2tsp ground cinnamon

pinch salt

4 free range eggs

160ml sunflower/vegetable oil (i used 100ml oil and 60ml orange juice. because i can)

200g brown sugar

80g caster sugar

vanilla (vast amounts)

220g peeled grated carrot

200g granny smith

100g grated zucchini

100g walnuts

100g saltanas


preheat oven to 170 degrees. grease a muffin tray. but first get all your ingredients together, and realise you dont actually have said muffin tray and do swearing, see your life and your failures flash before your eyes and then run for your sad little life back to the shop from whence you came for a new fresh muffin tray. then, back to the grating task at hand.


sift the flour, baking powder, cinnamon and salt and mix. then whisk eggs, oil, sugars and vanillas with the grated apple, carrot and zucchini. fold in the walnuts and sultanas and finally the sifted flour mix.


spoon mix into the greased tins and bake for 25 minutes.

this post was adapted by spoon after spoon and is a dedicae for snow who is possibly the greatest muffin lover and maker i know.

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4 Responses to “carrot, apple and walnut muffins”


  1. 1 Berry April 1, 2010 at 1:00 pm

    Once upon a time I had little interest in the world of savoury muffins (for what could match the white chocolate and cherry magic of year 10 Food Technology?) but you’re right, as you always are regarding edibles.

    You are amazing. Your blog is amazing. I am simply amazed by your amazingness.

    • 2 schlepseleh April 1, 2010 at 2:40 pm

      hello berry and welcome to the community. and thank you for your kind words. can i just please ask though at this point that you refer to point number one of the post entitled ‘alternate ending – muffin topping’. because you were and should continue forever to be right in having little interest in the world of savoury muffins. p.s. im sorry snow tried to sell you into tray greasing slavery in her apple pie post…i would never let that happen to you

  2. 3 matthieu April 1, 2010 at 10:16 pm

    correctly, especially when theres others around, at hand as it were, who will do same for payment in-kind. and the sheer joy of eating such fancies.

  3. 4 jo April 2, 2010 at 11:28 am

    i tell you what; you go to england for 1 day, and you miss an absolute comment boon.
    snow, she is my sister and as we both know, elder sibling can and must do whatever they want with the younger generation.
    it is in her best interests to continue her apprenticeship with any who need her. it’s buddhist or something.


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