I came home with an extra bag of carrots this week from Bountiful Baskets. And we all know it’s the peak of apple season…SOOO, this recipe seemed like the perfect treat to have for the MOPS Table Leader meeting I’m hosting tomorrow morning. I love making muffins and quick breads because you can pretty much throw anything in them and they turn out great. But this is a combination I would not have originally thought would be good together. Here’s the recipe (courtesy of my FAVORITE magazine, Mother Earth News):
1/2 cup walnuts or pecans, chopped (I left out the nuts…Addison has a hard time with them still..)
2 cups raw carrots (about 2-3 large carrots), grated
1 large apple, grated (I left the peel on so the fiber is still in tact)
2 cups all purpose flour (I used whole wheat pastry flour)
1 cup sugar (I used sucanat)
3/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
3 large eggs
3/4 cup vegetable oil (I used coconut oil)
1/2 tsp fresh ginger, grated
1 tsp vanilla extract
Preheat oven to 350 degrees. Grease muffin tins or use liners.
Grate carrots and apple. Set aside.
Whisk together eggs, oil, ginger, and vanilla.
Fold in carrot and apple.
Fold in dry ingredients and mi only until evenly moist.
Divide batter evenly between cups. Bake for 20-25 minutes or until a toothpick comes out clean.
Remove from oven and let cool on a wire rack.
Makes 9 standard muffins or 12 small ones.