Apple-Carrot Muffins

There are so many wonderful things to cook with in the Autumn months. Apples and carrots, just to name a couple, each have great recipes using them individually as the main ingredients. 
This recipe combines them for a moist quick bread like texture in a muffin with a light streusel topping and a delicious taste that is not so super sweet.
“Apple-Carrot Muffins”
1 cup whole wheat flour
1 cup white flour
1/4 cup quick oats
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
2/3 cup packed brown sugar
2 large eggs
6 tbsp powdered buttermilk
1 1/2 cups water
1/4 cup canola oil
1 1/4 cups grated apple (grate just before adding)
1 1/4 cups finely grated carrot
1/2 cup chopped pecans
Sift together flours, baking powder, soda, salt and cinnamon. Whisk in brown sugar, powdered buttermilk and oats. Set aside. In a separate bowl whisk eggs until well blended. Stir in water and oil. Add liquid to flour mixture just until moistened.  Add apples, carrots and nuts, stirring only until evenly blended. DO NOT OVER MIX.
Line 10 – 3 1/2″ or 16 standard muffin pan cups with paper liners. Spoon into paper liners, filling cups about three-fourths full. Sprinkle each with 1- 1 1/2 tbsps streusel topping.
Bake at 400 degrees for 15-20 minutes depending on the size of muffin pans or until a tooth pick comes out clean.


Try them for your next holiday brunch. They’re delicious and actually pretty healthy in the mix.


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