FRUIT N NUT BREAKFAST MUFFINS

Hallo Meine Freunde,
Today I am going to share a breakfast recipe, which will be a complete breakfast along with a glass of juice.
These days, it is hard to go out and buy any grocery. So I am sharing a recipe that anyone can bake with the ingredients available at home.

This recipe makes about 18 muffins.
You will need
2 cups - Whole Wheat Flour
1 cup - Brown Sugar packed (you can also use white sugar if you do not have brown sugar)
3/4th cup- Canola Oil (you can also use vegetable oil)
2 cups - Apples peeled and shredded, approx. 2 apples
1 cup - Carrots, peeled and shredded approx 2 to 3 medium sized carrots
1/2 cups- chopped walnuts and whole raisins (you can add sliced almonds if you do not have walnuts handy)
1/4th cup - Milk
2 Brown Eggs
2 tsp - Baking Soda
2 tsp - Cinnamon powder
2 tsp - Vanilla Extract
1/2 tsp - Salt

Now, pre-heat the oven to 350° F for about 15 minutes. Anyway, it will take about 15 minutes to prepare the muffin batter. So, it will be wise to pre-heat the oven and get started with the batter.

In a large bowl, add the eggs, oil, milk and vanilla extract and mix well using a blender or a wire whisk.
Once all the liquid ingredients are well blended, add the brown sugar and whisk until the sugar dissloves.

Then if you have already not grated the apples and the carrots, you can do it now and mix them with the oil and egg mixture.

Now in a separate bowl, sift the flour, salt, baking soda and cinnamon powder and add this to the prepared mixture.

Lastly, add the chopped nuts and raisins and gently mix once.

Now line the muffin pan with the muffin cups. If you do not have muffin liners grease the muffin pan with butter. Now using a spoon, fill the muffin cups 3/4th full and sprinkle some nuts on top of each one.

Alternatively, if you want to eat them as slices, instead of muffins, you can also transfer the full batter to a 9x13 pan, or divide the batter and pour into 8x8 pan and 12 muffins.

No matter which option you choose from the above, bake for 20 to 25 minutes or until a toothpick inserted in the center, comes out clean.

Once it is baked, let is cool for 5 minutes and enjoy!
If you make a large batch of these muffins, then the shelf - life is 7-10 days, if the weather is not too hot. If you feel that the weather is too hot, keep it in the refrigerator after 5 days.

For those who do not have access to oven, can try the following method:

In a deep sauce pan, fill salt upto 2 inches from the bottom and heat the pan in the stove, for about 15 minutes in medium flame. once the salt is hot and you can feel the steam from the salt, place a stainless steel stand or invert a small stainless steel bowl. Then, place a plate on the stand and pour the batter into small stainless steel bowls/cups and cook for 20 to 25 minutes or until the toothpick inserted in the center, comes out clean.
Please remember that this salt can be cooled down, stored and reused any number of times.

Guter Appetit!

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