Morning Glory muffins (converted from Nico Moretti's Cooking Passions cookbook)

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Recipe's preparation

1) Place the first 6 ingredients into dry clean bowl and sift for 15 sec speed 10. Set aside.




2) Into a dry clean bowl add the nuts and chop 2-3 seconds speed 5. Set aside with flour mixture.




3) Add carrot and apple and grate 2-4 seconds speed 6 until desired grated texture. Then add the flour and nuts to the bowl.




4) Add the remaining ingredients listed under the next 7 ingredients heading and mix speed 6 for 10 seconds. Then open lid and scrape down the bowl and mix again for 5 sec speed 6. DO NOT OVER MIX AS THIS WILL CAUSE YOUR MUFFINS TO BECOME TOUGH. There should be plenty of traces of dried flour in the mixture)




5) Transfer mixture into a large bowl and make a well in the centre.




6) Do not wash the bowl and add the 3 egg mixture ingredients. Whisk ingredients together on speed 4 for 2-3 seconds.




7) Add egg mixture to the well in the bowl and with clean hands gentle combine with fingers (you still want traces of flour evident) 




Spoon mixture into lined muffin cups or silicon muffin moulds and fill each one to the brim. Bake in a pre-heated 180 degree oven for 25 minutes or until toothpick inserted into the centre comes out clean.




 




Cool for 5 minutes. Muffins will develop full flavour if rested for 24 hours.




 




Lovely warm and cut in half with butter and with a chai latte or vanilla latte from the EDC