Apple and Carrot Muffins

Diamondlil's Note:

A very sweet, moist muffin. It tastes a lot like carrot cake. You could even frost this with cream cheese frosting for more of a dessert muffin.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Serves: 10-12

Yield: 10.0 muffins

• 1/4 cup walnuts, chopped
• 1 cup carrot, grated
• 1/2 cup apple, pealed and grated
• 1 cup all-purpose flour
• 1/2 cup sugar (or less)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/2 cup coconut
• 1 egg, beaten
• 1/3 cup canola oil
• 3/4 teaspoon vanilla
• 2 -4 tablespoons milk (if batter is too thick)

Directions:

1. Pre-heat oven to 350°. Grease bottom and 1/4 up of muffin pan.
2. In a medium bowl mix all the dry ingredients. Add the nuts, set aside.
3. In a small bowl; mix the egg, oil and vanilla.
4. Add egg mixture to the dry ingredients, along with the apple and carrot.
5. Stir just until blended. If too thick, add a little milk.
6. Bake on center rack for 20-25 minutes.
7. Remove to cooling rack.

Reviews

[djmastermum]

These are very nice muffins. I couldn't buy muffins this good from a café, so I will be making these again AND adding a pic if and when my camera battery turns up ;-)

[Elmotoo]

Ooh these are yummy!! I left out the nuts b/c I don't care for nuts in my muffins. I did add some milk. I made 12 muffins but a few were small. Maybe add another grated carrot? Wonderfully moist & delicious. OH! I rebelled against the white flour & used rye flour that was staring me in the face. It worked wonderfully! I also used Splenda for baking. YUM! Thank you! Made for PAC Fall '07.