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.
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.