breakfast, sweets

apple/carrot/coconut muffins


I have developed a bit of an obsession with Yotam Ottolenghi in the past year.  I own, love and use both Plenty and Ottolenghi The Cookbook on a regular basis.  I find their food philosophy/palate to be very much in line with how I like to eat.  Everything is fresh, modern, delicious, and a little bit cozy.  These muffins are the perfect example of that.  The only slight set back is that you could very possibly be overwhelmed by the list of ingredients in this and most of their recipes.  So just take a deep breath, you probably have most things on hand already.

These are really tasty, (mostly) healthy, moist muffins.  They have a fantastic topping similar to a fruit crumble but chock full of seeds and things to make it all the more interesting.  Being American and it being all about the topping, I doubled the amount called for in the original recipe.  I think you will thank me.

They also freeze well cooked or raw (batter and topping frozen kept separately) which you may want to consider doing given the long list of ingredients.  They are perfect for breakfast, of course, or tucked in a lunchbox.

apple/carrot/coconut muffins

adapted from Ottolenghi The Cookbook

makes about 12-15 muffins

for the muffins:

2 1/4 c whole wheat flour

2 t baking powder

2 t cinnamon

4 eggs

3/4 c olive oil

1 1/2 c sugar (caster, if you have it)

2 t vanilla

2 c peeled and grated carrots

1 1/2 c grated granny smith apples

1 c pecans, chopped

1 c rasins (or dried cherries)

1/2 c flaked (unsweetened) coconut

for the topping:

1/2 c butter, slightly softened, cut into pieces

1/2 c + 2 T whole wheat flour

1/4 c brown sugar

1/2 c rolled oats

1/8 c sunflower seeds

1/4 c pumpkin seeds

1/8 c black sesame seeds

2 t water

2 t olive oil

3 T honey

Preheat oven to 350°


In a small bowl, mix together all of the ingredients for the topping using your hands to achieve a crumbly texture similar to wet sand.  Set aside.

Sift together the flour, baking powder, cinnamon and salt.

In a large bowl, whisk together the eggs, oil, sugar, vanilla, carrots and apples.

Fold in raisins, nuts, coconut and flour mixture, taking care not to over mix.

Spoon the batter into lined muffin pans, sprinkling each generously with the topping.

Bake for about 25-30 minutes.