apple carrot muffins

This recipe is for 6 or 7 muffins, depending on how full you fill each muffin mold. It’s also a fairly thick batter. I used this recipe as a rough guide, but wanted to saute the carrots and apple in a little butter, which was a good call, I think. I also doubled the amount of egg and added cinnamon and nutmeg, because I feel that whenever I use apples in something, those spices need to accompany them. I used Minneiska apples, which is sort of a cross between Minnewashta (which I’ve never heard of) and Honeycrisp apples, and sold under the trademarked name, SweeTango. So, while the apples I used were also fairly good to eat on their own, the pre-shredded carrots were dry and flavorless and really needed to be re-purposed, which is prompted me to find this apple carrot muffin recipe in the first place!

apple carrot muffins

ingredients

1/2 cup grated apple

1/2 cup grated carrots

2 Tablespoons unsalted butter

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 cup granulated sugar

1/4 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup neutral vegetable oil

1 cup + 2 Tablespoons all purpose flour

1/3 cup old fashioned oats

1/4 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

2 Tablespoons milk powder (optional)

confectioners sugar for topping (optional)

method

Heat oven to 350 degrees F. Line or grease 6 or 7muffin tins or trays or spray with baking (butter /oil) spray. Set aside.

Sift together the flour, oats, salt, baking powder, and baking soda, and if using, the milk powder into a bowl. Stir with a whisk several times and set aside.

Heat the butter in a saute pan on medium heat and add the grated apple and carrot, plus take a tablespoon of each of the sugars and add to the saute pan, along with the cinnamon and nutmeg. Stir occasionally when butter has melted and continue to cook on medium heat for a few minutes until carrots and apple are soft. Turn off heat. Set aside.

In a medium to large bowl, mix together the remaining sugars, the eggs, the vanilla extract, and the oil. Whisk to combine so that oil is incorporated and liquid ingredients are well mixed together and no lumps of brown sugar remain.

Gradually add the flour mixture and stir and fold in, being sure to get all the dry ingredients moistened.

Add the sauteed grated apple and carrot mixture and fold until well distributed.

Divide muffin batter into prepared muffin molds. You can fill each up to almost the top, and you may have enough batter for a 7th muffin. My 7th muffin was a tad smaller than the others.

Bake at 350 degrees F. for about 25 minutes until muffins have risen and are browned on top.

Dust with confectioners sugar if desired.

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