Spiced Carrot & Apple Muffins

February 15, 2023

These muffins are delicious and healthy. They are perfect for your kids' lunch, to serve for breakfast, or to take on the go. You can add dried fruits, nuts, or seeds for texture if you like.





100ml Canola oil
100ml Greek yogurt
50ml Honey
2 Eggs
1 tsp Vanilla extract
200g Self-rising flour
1 tsp Baking soda
1½ tsp Pumpkin Pie Spice
1 Apple, grated
1 Carrot, grated
50g raisins, chopped nuts, or seeds (optional)


  1. Preheat oven to 350 degrees and line a muffin's pans with nine cases (alternatively, use squares of baking paper).
  2. Mix the oil, yogurt, honey, eggs, and vanilla in a jug.
  3. In a bowl, combine the flour, baking soda, pumpkin pie spice, and ¼ tsp salt.
  4. Pour the yogurt mixture into the flour mixture and add the apple and carrot, as well as any extra ingredients you’re using.
  5. Mix with a spatula until well combined, then spoon the mixture into the muffin cases.
  6. Bake for 20-22 mins, or until a toothpick inserted in the middle of a muffin comes out clean. Leave to cool for at least 5 mins. Can be stored for three days or frozen for two months; defrost overnight before serving.

Adapted from: https://www.bbcgoodfood.com/recipes/spiced-carrot-apple-muffins

Meet The Chef

At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.

But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.
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