Tiny Cakes With Apples and Carrots

A community recipe by Juls1981

Not tested or verified by Nigella.com

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Introduction

It's a perfect tiny cake for breakfast

Ingredients

Serves: 12 tiny cakes

Metric Cups

150 grams wholemeal flour
2 eggs
125 grams caster sugar (whisked)
100 millilitres extra virgin olive oil
100 grams carrots (peeled and grated)
100 grams apples (peeled and diced)
4 tablespoons raisins
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 teaspoon cinnamon

5⅓ ounces whole wheat flour
2 eggs
4⅖ ounces superfine sugar (whisked)
4 fluid ounces extra virgin olive oil
3½ ounces carrots (peeled and grated)
3½ ounces apples (peeled and diced)
4 tablespoons raisins
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon

Method

Tiny Cakes With Apples and Carrots is a community recipe submitted by Juls1981 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 180Â°C.

Mix all the dry ingredients in a large bowl (wholemeal flour, caster sugar, raisins, baking powder, sodium bicarbonate, salt, cinnamon, carrots and apples - talking about that, cover carrots and apples with some flour, to prevent them from getting spoilt).

In an other bowl, mix eggs and olive oil.

Combine dry ingredients with egg and olive oil mixture.

Pour into tiny muffin moulds and bake for 25 - 30 minutes, or until a skewer comes out clean and dry.

Preheat the oven to 180Â°C.

Mix all the dry ingredients in a large bowl (whole wheat flour, superfine sugar, raisins, baking powder, sodium bicarbonate, salt, cinnamon, carrots and apples - talking about that, cover carrots and apples with some flour, to prevent them from getting spoilt).

In an other bowl, mix eggs and olive oil.

Combine dry ingredients with egg and olive oil mixture.

Pour into tiny muffin moulds and bake for 25 - 30 minutes, or until a skewer comes out clean and dry.