Carrot Muffins
2 apples, peeled and grated
2-3 peeled and grated carrots (about two cups)
2 cups flour
1 ¼ cups sugar
¾ teaspoon baking soda
1 ½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoon ground cinnamon
1/8 cup toasted wheat germ
1/8 cup ground flax seed
3 large eggs
¾ cup oil (You can replace some of this with applesauce but the muffins won't be as tender)
1 ½ tsp vanilla extract
Preheat oven to 350 degrees and place rack in center of oven.
In a large bowl, mix dry ingredients.
In a separate bowl, whisk together the eggs, oil and vanilla. Fold the wet ingredients into the dry ingredients, along with the carrot and apple. Stir until ingredients are just moistened. Do not over mix. Divide batter into greased or papered muffin cups. Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
Remove from oven and let cool on wire rack. After 10 minutes, remove from muffin tins. Cool completely before frosting.
2 apples, peeled and grated
2-3 peeled and grated carrots (about two cups)
2 cups flour
1 ¼ cups sugar
¾ teaspoon baking soda
1 ½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoon ground cinnamon
1/8 cup toasted wheat germ
1/8 cup ground flax seed
3 large eggs
¾ cup oil (You can replace some of this with applesauce but the muffins won't be as tender)
1 ½ tsp vanilla extract
Preheat oven to 350 degrees and place rack in center of oven.
In a large bowl, mix dry ingredients.
In a separate bowl, whisk together the eggs, oil and vanilla. Fold the wet ingredients into the dry ingredients, along with the carrot and apple. Stir until ingredients are just moistened. Do not over mix. Divide batter into greased or papered muffin cups. Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
Remove from oven and let cool on wire rack. After 10 minutes, remove from muffin tins. Cool completely before frosting.
No comments:
Post a Comment