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Wednesday, March 28, 2012

Muffin episode #7- Carrot Apple

Tanja requested that we bake muffins since she has seen me bake all these delicious muffins and post them on my Facebook page.

Last night we were looking through my muffin recipe book and she selected a carrot apple muffin.

That's what the name was but let me tell you...

There is a whole bunch of goodness in these muffins!

Carrots, apple, raisins, yogurt, oatbran and walnuts!

Tanja was ordered to line the muffin pans.

Aren't these cute muffin cups? I bought them on sale at Target a few weeks ago.

She also shredded the carrots.

I worked on getting all the other ingredients assembled and shredded the apples.

Oooh... I have to say these are now one of my most favorite muffins!!

The recipe called for 1 cup of all purpose flour and 1 cup of whole wheat flour.

I didn't see the whole wheat flour ingredient so we substituted with another cup of regular all purpose.

They still came out great but I definitely want to try these agian using whole wheat flour.

They were nutty and very juicy and just sweet enough from the brown sugar and the raisins.

Simply delicious!

Here is the recipe:

Carrot Apple Muffins
Makes 16 muffins
Preheat oven to 400 F (200 C)
Ingredients:1 cup all purpose flour
1 cup whole wheat flour
1/4 cup oat bran
2 tsp baking powder
1 1/2 ground cinnamon, divided
1/2 tsp baking soda
1/4 tsp salt
2/3 cup firmly packed dark brown sugar
2 eggs
1/4 cup unsalted butter, melted
1 1/2 cups plain yogurt
1 1/4 cups shredded tart apple
1 1/4 cup finely shredded carrots
1/2 chopped walnuts or pecan, toasted
1/2 cup raisins
2 tbsp granulated sugar

1. In a large bowl, whisk together all purpose flour , whole wheat flour, oat bran, baking powder, baking soda, salt and 1 tsp of the cinnamon.

2. In a medium bowl, whisk together brown sugar, eggs and butter until well blended. Whisk in yogurt until blended.

3. Add the egg mixture to the flour mixture and stir until just well blended. Gently fold in apple, carrots, nuts an raisins.

4. Divide batter equally among prepared muffin cups.

5. In a small bowl, combine granulated sugar and the remaining cinnamon. Sprinkle over muffins.

6. Bake in preheated oven for 15 - 19 minutes or until a toothpick inserted in the center comes out clean. Let cool i pan on a wire rack for 3 minutes, then transfer to the rack to cool.

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