Carrot Apple Pecan Muffins

Mom was super excited to bake a new berry muffin recipe, but it only filled up 6 muffins. We knew dad would be displeased at the sparse amount, so she asked if I wanted to bake anything else. I had been craving carrot muffins so I found this recipe from Epicurious and tweaked it. These are pretty healthy and not too sweet.

When my younger brother Hans came back with dad, he looked at mom’s and my muffins, and commented, “UghI 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

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

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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