Apple and Carrot muffins

The apples ... I still want to make some chutney, but having been rather sick over the weekend, that has to wait. Instead, here's a simple apple-and-carrot muffin recipe.

Apple and Carrot muffins (makes 12)

2 smallish apples
1 medium carrot
2 cups wholemeal wheat flower
1 tablespoon backing powder
1 teaspoon salt
a pinch of nutmeg
1/2 teaspoon allspice
2/3 cup brown sugar
2 eggs
2/3 cup milk
1/4 cup vegetable oil (or melted butter)

Preheat the oven to 180C. Lightly grease a muffin pan.

In a large bowl, sift dry ingredients.
In a separate bowl, beat the eggs, add milk and oil/butter. Mix well. Add to the flour mix and stir in - work quickly and do not overwork, as it will make the muffins hard. Grate in the peeled and cored apples, and the peeled carrot.

Spoon the batter into the muffin pan, fill about 2/3 high.

Bake for approximately 20 minutes, or until golden and baked through. Let the muffins cool in the pan for 5 mins before moving to a wire rack to cool completely.