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Carrot, Apple Muffins with Pecans and Coconut

These easy to prepare muffins are a staple in my house in the fall and winter months. A perfect healthy snack and very forgiving, if you don’t care for one of the ingredients add more of another. Because they are made with vegetable oil they keep well in an airtight container or can be frozen. The recipe makes 18 muffins so if you don’t have two muffin pans, bake 12, remove those from the pan after a short cooling spell and bake the remainder of the muffins. 

Because these muffins have such a high moisture content I prefer to bake them in the Bake mode or the Convection Bake mode since the direct heat from the top and bottom heating elements ensures a drier crumb. Remember if you use Convection Bake reduce the recipe temperature by 25 degrees and if baking two trays at one time there is no need to switch the pans part way through baking.

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2 cups all purpose flour

2 tsp baking soda

1 tbsp wheat germ (optional)

2 tsp ground cinnamon

1 cup granulated sugar

¼ tsp salt

2 cups carrots, peeled and grated (2 -3 medium carrots)

½ cup chopped pecans or walnuts

½ cup golden raisins

½ cup flaked unsweetened coconut

3 large eggs

1 cup olive oil or your preferred vegetable oil

2 tsp vanilla

1 Granny Smith apple, coarsely grated


Arrange the oven racks so there is one rack in the center of the oven and heat the oven in the Bake mode 350℉ or if baking two trays in the Convection Bake mode 325℉.

Oil an 18 cup muffin tin or line with baking cups.

In a large mixing bowl, sift the flour, baking soda, cinnamon and salt and whisk in the wheat germ (if using) and the sugar. Stir in the carrots, pecans, raising and coconut.

In another bowl or large mixing jug combine the eggs, oil and vanilla and whisk to combine. Stir in the shredded apple and combine gently with the flour mixture. Fill each of the muffin cups ¾ full and bake for 18 - 20 minutes, until the tester comes out clean.

Cool the muffins in the pan for at least 5 minutes before out onto a cooling rack.

Makes 18 muffins



Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.


Larissa Taboryski

PDF Recipe



1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 

Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.

Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.

Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  

In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.

In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.

On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 

Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.

Recipe from “Wine Country Table ” author Janet Fletcher

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