Total Time
45mins
Prep 20 mins
Cook 25 mins

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.

Ingredients Nutrition

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.
Most Helpful

5 5

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 ;-)

5 5

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.