Carrot, Walnut & Apple Muffins topped with Pear
3 cups plain all purpose flour
½ teaspoon nutmeg
1 and ½ tsp cinnamon
1 cup milk
½ cup brown sugar
¼ cup raw sugar
¼ cup + 2 tbsp plain yoghurt
¼ cup vegetable oil
2 large eggs
3 and ½ tsp baking powder
½ tsp salt
1/8 tsp baking soda
1 finely chopped apple, 1 medium carrot grated, 1/3 cup chopped raw and unsalted walnuts
Finely sliced pear – 1 slice to top each muffin
Preheat oven to 425F, and line muffin trays with greaseproof paper or if you are not using any lining, then spray lightly with oil.
In a large bowl sift the flour, cinnamon and nutmeg together and set aside.
In another large bowl, whisk the milk, sugars, yoghurt, oil, eggs, baking powder, salt and baking soda until well combine. Gently fold in the sifted flour and spices and half way through folding, add the apple, carrot and walnuts. Gently combine and taking care not to overmix the batter.
Spoon into the muffin tin or liners, and top with a slice of pear.
Bake at 425F for 5 minutes to escalate the rising process, and turn down to 375F for another 15 minutes to cook through. Test with a skewer. Overbaking will make muffins dry.