The Australian Women’s Weekly Food – June 2019

TEST

KITCHEN

NOTES

Youcanusealmondmeal

andwholealmondsin

placeofhazelnutmeal

andskinlesshazelnuts,

andregularbrownsugar

insteadofcoconutsugar,

if youprefer.Swapapples

for firm pears, if you like.

134 #COOKWITHTHEWEEKLY

Cookbook Sneak Peek

GINGER,CARROT

& APPLE MUFFINS

PREP+ COOKTIME 45 MINUTES

(+STANDING)MAKES 12

5 cups(500g)hazelnutmeal

2 teaspoonsgluten-free

bakingpowder

1 teaspoonbicarbonateof soda

2 teaspoonsgroundcinnamon

2 tablespoonsgroundginger

6 eggs

½ cup(125ml)oliveoil

1½cups(240g)coconutsugar

1 tablespoonvanillaextract

2 largezucchini(300g),

gratedcoarsely

2 largecarrots(360g),gratedcoarsely

2 largeapples(400g),gratedcoarsely

1/3 cup(45g)skinlesshazelnuts,

choppedcoarsely

1 Preheatovento180°C/160°Cfan.

Linetwo6-hole(¾-cup/180ml)

texasmuffinpanswithpapercases.

2 Combinehazelnutmeal,baking

powder,bicarbonateofsodaand

spicesina largebowl.Whiskeggs,

oil,sugarandvanillaina medium

bowl;addtodryingredients and mix

untiljustcombined.

3 Placezucchini,carrotandapplein

a cleanteatowel;squeezetoremove

excessliquid.Foldintohazelnut

mixture.Dividemixturebetween

pans;scatterwithchoppedhazelnuts.

4 Bakemuffinsfor 25 minutesor

untila skewerinsertedintothe

centreofonecomesoutclean.

Leaveinpanfor5 minutesbefore

transferring to a wire rack to cool.