Monday, October 11, 2010

Carrot Apple Muffins

Here is a recipe from Mother Earth News to use in season apples and carrots for muffins.  I left out the walnuts so the kids would eat them and for a few more batches of pesto.  The kids LOVED the end product.

1/2 cup walnuts or pecans, chopped (I omitted, but I bet that makes them even better.)
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 (yay for farm fresh eggs)
3/4 cup vegetable oil
1/2 tsp fresh ginger, grated (I used 1/4 of ground ginger)
1 tsp pure vanilla extract
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.
In a separate bowl, whisk together the eggs, oil, ginger and vanilla extract. Fold the wet ingredients and the grated carrot and apple into the flour mixture, stirring just until moistened. Divide the batter evenly between the prepared muffin cups and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. Makes 9 standard-size muffins or 12 small ones. 


  1. We are going to try these this morning!

  2. HUGE hit. I followed it kind of loosely: subbed wheat germ for part of the flour, which I split between white and whole wheat. I had bananas in the freezer, so I subbed those and some flax-and-water for eggs. Also used a little less oil and added molasses. Delicious! Now I'm thinking about what other vegetables I can hide in muffins.