Friday, February 13, 2009

Carrot Apple Muffins

These moist, sweet muffins are loaded with carrots and were inhaled by my three children! Like most muffins, they freeze well, so pull out your food processor and make a double batch. They're a terrific way to use up some carrots and apples that might be lingering in the crisper and looking a little wrinkled....

Recipe from Muffins A to Z (original title: Favorite Steiger Haus Carrot and Apple Muffins)

  • 2 T. sugar (for optional topping)*
  • 2 t. cinnamon (for optional topping)*
  • 2 c. flour (I did half white whole wheat)
  • 1 1/4 c. sugar
  • 2 t. baking soda
  • 2 t. cinnamon
  • 1/2 t. salt
  • 2 c. peeled, grated carrot (about 4 medium carrots)
  • 1 c. peeled, cored, grated apple (about 1 large apple)
  • 1/2 c. finally chopped hazelnuts (I left out)
  • 1/2 c. dried currants or raisins
  • 1/2 c. flaked sweetened coconut (I used unsweetened)
  • 1 c. vegetable oil
  • 3 large eggs
  • 2 t. vanilla extract
*I didn't use the extra topping--these muffins are already plenty sweet, so I didn't think it necessary.
  1. To make the topping, if using: In a small bowl, combine the sugar and the cinnamon; set aside.
  2. Preheat the oven to 400 degrees. Lightly butter 12 muffin cups (or coat with nonstick spray or use paper liners).
  3. To make the batter: Combine flour, sugar, baking soda, cinnamon and salt in a large bowl. Stir in the carrots, apple, hazelnuts, currants or raisins, and coconut. This will form a large, gloppy-looking "batter."
  4. In a separate bowl, whisk together the oil, eggs and vanilla. Add to the dry ingredients all at once and fold just until evenly moistened. Do not overmix.
  5. Divide the batter evenly among the muffin cups. (You might need more than 12). Top with apple slices and sprinkle with cinnamon-sugar topping if desired. Bake until the tops are golden and a toothpick inserted in the centers comes out clean, 20 to 25 minutes.
  6. Cool on a wire rack before removing from pan (I found it better to actually remove them as soon as I could touch them because some of the oil stayed in the pan rather than soaking back into the already-moist muffins).
Makes 12 large muffins (or more!)


Alicia said...

YAY!!! I totally needed this recipe!

Bridgette said...

These are so great! My boys gobbled them up!!

Bridgette said...

Note to self: you can half the amount of oil in the recipe and these are still delicious!