When my younger brother Hans came back with dad, he looked at mom's and my muffins, and commented, "Ugh, I was hoping for death by chocolate muffins...not death by fiber"
Ok, I wouldn't have minded adding some cream cheese icing too if I had the time!
Carrot Apple Pecan Muffins
Ingredients
1 cup all-purpose flour + 1 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1 cups sugar
2 cups grated carrots
1/2 cup pecans
1/2 cup raisins (optional)
1/4 cup sweetened flaked coconut (optional)
3 large eggs
1/2 cup corn oil + grated 1 apple (as applesauce)
2 teaspoons vanilla
nutmeg, pumpkin spice, cloves
1 apple sliced
Directions
Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
Into a large bowl sift together flour, baking soda,
cinnamon, and salt and whisk in sugar. Coarsely shred enough carrots to
measure 2 cups and chop pecans. Add shredded carrots and pecans to flour
mixture with raisins and coconut and toss well.
In a bowl whisk together eggs, oil, and vanilla. Peel
and core apple and coarsely shred. Stir shredded apple into egg mixture
and add to flour mixture, stirring until batter is just combined well.
Divide batter among muffin cups, filling them three fourths full, and
bake in middle of oven until puffed and a tester comes out clean, 15 to
20 minutes.
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