Carrot Cake, Chocolate Chip & Apricot Muffins - Air Fryer Recipe

Carrot Cake, Chocolate Chip and Apricot Muffins

Makes 6 muffins.

You will need 6 small silicone muffin cases or 12 paper fairy cake cases, doubled up.

Ingredients

10 tbsp self raising flour, sieved

Half aTsp baking powder

Half a Tsp cinnamon

5 Tbsp soft light brown sugar

2 large eggs (beaten)

1 medium carrot (grated)

1 rounded tblsp apricot jam

1 Tsp vanilla essence

5 tbsp sunflower oil

1 Tbsp milk (if needed)

2 tbsp cranberries

To serve: choc chips and almonds

Method

1. Heat air fryer to 170C.

2. In a large mixing bowl, combine the flour, baking powder, sugar, vanilla essence, grated carrot, cinnamon, jam, eggs and sunflower oil.

3. Add the milk if necessary to form a soft dropping consistency.

4. Fold in the cranberries

5. Then divide evenly between 6 silicone muffin cases

6. top with a few flaked almonds and chocolate chips

7. Place in the air fryer spaced apart - air fry for 12-13 minutes until well risen and golden.

8. Carefully remove from the airfryer and place on a wire rack to cool.