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Carrot Apple Nut Muffins

source

Roger Doiron

Oct 28, 2010

Crops:

carrot

Bright orange carrots, sweet apples and crunchy nuts come together in this sunny-looking, morning muffin. It tastes so good that you'll want to plant an extra row of carrots next year.

Ingredients

1/2 cup walnuts or pecans, chopped
2 cups raw carrots (about 2 or 3 carrots)
1 large apple
2 cups all-purpose flour (you can also use 1 cup white and 1 cup wheat)
1 cup sugar (brown, white or a combination- you can also replace some of the sugar with honey)
3/4 tsp baking soda
11/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
3 large eggs
3/4 cup vegetable oil
1/2 tsp fresh ginger, grated
1 tsp pure vanilla extract

Preparation

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.

ABOUT THE AUTHOR, Roger Doiron

Father, husband, son, brother and uncle. Garden activist, advocate, writer, speaker and photographer. Founder of KGI and certified garden geek. Growing lots of good stuff on the coast of Maine.

Author's link

Twitter @rogerdoiron

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Barb Keeler

Sat, 12/04/2010 - 06:32

I found I needed to add about 1/2 C of buttermilk to make these moist enough. I wondered that because there is baking soda in the recipe, maybe that ingredient was omitted. I skimped, and think that maybe 3/4 cup would be better. I doubled the amount of nuts, supplementig with sunflower seeds. The recipe actually filled 20 cupcake cups! This recipe contains less than half the oil called for in my carrot cake recipe, for which I am grateful. And yes, do make them! Better than your average carrot muffin, fer shure!

Allotmentmanyork

Sat, 12/11/2010 - 09:22

I made these muffins last weekend and they were great. I only had a muffin tray for six, so i put the rest in a small loaf tin. That was even better than the muffins. Glenn