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.
Ingredients:
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
Instructions:
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.
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These muffins are great! They are healthy and a good way to use local foods. The muffins turned out fine with whole wheat flour too. Just like the above comments, I also got more than 12 dozen muffins.
I'll try it, it sounds good, but it devinitely looks to me like it would make more than a dozen muffins, like Cresta says!
These muffins are delicious. I totally spaced on the nuts and they are just fine without them, although I'll try them with next time. I used half brown and half white sugar. The only real ??? for me is that the recipe made much, much more than the stated amount. I made 12 standard and 12 mini muffins.
These muffins are delicious. I totally spaced on the nuts and they are just fine without them, although I'll try them with next time. I used half brown and half white sugar. The only real ??? for me is that the recipe made much, much more than the stated amount. I made 12 standard and 12 mini muffins.