Makes 8-12 Muffins
Prep time: 20 mins | Cooking time: 28-30 mins
Three Rosh Hashana Simanim come together in one beautifully moist, sweet and delicate bite. These muffins are even reasonably healthy, as cakes go, sweetened with honey rather than refined sugar, and made with olive oil in place of butter or margarine. They’re also a sneaky way of getting kids (or fussy grown ups) to eat their fruit and veggies! A tasty dessert, snack or breakfast-on-the-go, this is a recipe you’re sure to be coming back to again and again, and make an excellent homemade Mishloach Manot treat for Purim.
- 2 Apple, peeled, cored and diced
- 200ml Water
- 1 tbsp Caster Sugar
- 1 cup Light Olive Oil
- 1 cup Honey
- 4 eggs, lightly beaten
- 2 tsp Vanilla Extract
- 2 cups Carrot, grated (approx 2 large carrots)
- 1 cup Beetroot, grated (approx 2 beetroots)
- 360g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1 tsp Salt
- 2 tsp Ground Cinnamon
- 2 tsp Ground Allspice
- 1 tsp Ground Ginger
- Preheat your oven to 200°C / 180°C fan (Gas Mark 6 / 400°F) .
- Line a muffin tray with 12 cases.
- Heat 200ml water, the cubes of apple and 1 tbsp caster sugar in a pan and simmer, stirring occasionally, until water has mostly evaporated, around 10 minutes.
- In a medium-sized bowl, whisk together the oil, honey, eggs and vanilla extract.
- Add in the grated beetroot, carrot and apples and set aside.
- In a large mixing bowl, add the flour, baking powder, bicarbonate of soda and spices and mix together.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Pour the mixture into the muffin cases and bake for 18-20 minutes, until cooked through.
- Leave to stand on a wire cooling rack and enjoy!
Photo by Yaffa Judah