This recipe for carrot apple nut muffins makes use of fresh ingredients that are abundantly available in the fall.
Carrot apple nut muffins are perfect for breakfast or an afternoon snack!
PHOTO: ROGER DOIRON
Fall means an abundance of bright orange carrots, sweet apples, and crunchy nuts. You may not think to combine them in a sunny-looking, morning muffin, but this carrot apple nut muffin recipe does just that — and with delicious results.
1/2 cup walnuts or pecans, chopped
2 cups raw carrots (about 2 or 3 carrots)
1 large apple
2 cups all-purpose flour
1 cup sugar (brown, white or a combination)
3/4 tsp baking soda
11⁄2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
3 large eggs
3/4 cup vegetable oil
1/2 tsp fresh ginger, grated
1 tsp pure vanilla extract
Preheat oven to 350 degrees Fahrenheit. Grease muffin cups or insert liners, if using. Peel and finely grate the carrots and apple, setting aside for later.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts. Set aside.
In a separate bowl, whisk together the eggs, oil, ginger and vanilla extract. Fold the wet ingredients and the grated carrot and apple into the flour mixture, stirring just until moistened. Divide the batter evenly between the prepared muffin cups and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. Makes 9 standard-size muffins or 12 small ones.
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