Apple and carrot muffins is a brunch boosting recipe, just take one in the breakfast, and for sure, you’ll be fine all day long. It is a mixture of classic muffins and a blend of carrots cake. For more a fancy recipe, cream cheese, mascarpone, almonds or nuts buttercream rosette.

YIELD: 12 regular cups 


  • 1               cup all-purpose flour
  • 1/4            cup wheat germs
  • 2/3            cup brown sugar
  • 1               cup shredded carrots
  • 1/2            cup vegetable oil
  • 1/4            cup buttermilk
  • 2               eggs
  • 1/4            cup apples, peeled and diced
  • 1/2            tsp baking powder
  • 1/2            tsp baking soda
  • 1/2            tsp ground cinnamon
  • 1/2            cup chopped hazelnuts


  1. Preheat the oven to 375 degrees F. Soften wheat germs in buttermilk. Combine flour, sugar, baking powder, baking soda, carrots, apples, ground cinnamon in a large bowl.
  2. Combine buttermilk, wheat germ, eggs and oil, in a small bowl, whisk until well combined.
  3. Add eggs mixture to flour mixture, stirring just until moistened. DO NOT over mix. Fold in hazelnuts,then spoon into prepared muffin cups, filling 1/2 full.
  4. Bake in the preheated oven about 25 to 30 minutes or until golden. Serve warm.

La Dorure Tips:

  • Pecans or walnuts goes well with this recipe.
  • For an original taste, top with strudel.

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