Mmm, breakfast!! Dave loves baked goods in general, and these muffins are a tasty and healthy option that can be eaten in the morning or as a snack. They’re great toasted and buttered too. Next time I make them, I want to use Bob’s Red Mill gluten-free baking mix in place of the whole wheat flour. Until then, here you go:
CARROT APPLE MUFFINS
- 1 1/4 c whole wheat flour
- 1/4 c sugar
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup shredded carrots, chopped through several times (you may instead grate whole carrots)
- 1/4 c walnuts and/or raisins
- 1- 3.9 oz container unsweetened applesauce
- 2 eggs, beaten
- 1/4 c milk
- 1/4 c canola oil
- 1 tsp vanilla
Preheat oven to 350. Butter and flour a muffin pan. I always use shortening to grease cake and muffin pans- it has a neutral flavor and a little goes a very long way. I dip a paper towel into the container and swirl a bit into each cup, then flour with the type of flour I’m using in the recipe at hand.
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. In another mixing bowl, combine chopped shredded carrots, walnuts and/or raisins, oil, milk, eggs, and applesauce. Stir half of the wet ingredients into the dry ones; combine well and then add the rest of the wet ingredients.
Fill each muffin cup about 3/4 of the way full (1/2 for a large tin)- this will make a dozen muffins. Bake for 20 minutes, and you’re done. Very good buttered, served with scrambled eggs, or as a coffee snack. Such a nice treat for fall!! Enjoy.