Very moist and good for you too! I adapted this recipe from a cake recipe, so it’s yummy, but also quite healthy.
Preheat oven to 350 degrees F (175 degrees C). Grease 20 muffin cups, or line with paper muffin liners.
Mix water and flax seeds together in a bowl.
Stir all-purpose flour, whole wheat flour, baking soda, and salt together in a large bowl. Add carrots and chopped apples; toss to coat.
Stir applesauce, white sugar, brown sugar, olive oil, eggs, walnuts, and flax seed mixture into the flour mixture. Mix until batter is well combined.
Spoon batter into prepared muffin cups, filling each cup about 3/4 full.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.
Per Serving: 169 calories; protein 2.8g; carbohydrates 21.8g; fat 8.5g; cholesterol 16.4mg; sodium 237.3mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.