Carrot Apple Nut Muffins

Submitted by Norah Bennett

"This recipe came from Mother Earth News Magazine. It has a great texture, not too sweet and nice and moist. Everyone in my family loved it. I made them for breakfast tomorrow morning but I don't think they will last that long! I reproduced the recipe as it was printed, but next time I think I will use a little more ginger and cinnamon."

 

• Ready In: 40mins
• Ingredients: 13
• Yields: 9 muffins
• Serves: 9-18

ingredients

• 118.29 ml walnuts or 118.29 ml pecans, chopped
• 3 large carrots
• 1 large apple (I used pink lady)
• 473.18 ml all purpose flour
• 177.44 ml light brown sugar, packed
• 3.69 ml baking soda
• 7.39 ml baking powder
• 2.46 ml salt
• 2.46 ml cinnamon
• 3 large eggs
• 177.44 ml vegetable oil
• 2.46 ml fresh grated ginger
• 4.92 ml pure vanilla extract

directions

1. Preheat oven to 350 degrees F. Grease muffin cups or use paper liners. Peel and finely grate apple and carrots. Set aside.
2. In a large bowl whisk together flour, sugar, baking powder, baking soda, salt and ground cinnamon. Stir in nuts.
3. In a separate bowl whisk together eggs, oil, ginger and vanilla. Fold apples and carrots into wet ingredients. Fold mixture into dry ingredients, stirring just until moistened. Divide evenly between muffin cups. Bake for 20-25 minutes or until a wooden pick inserted into center of muffin comes out clean. remove from oven and cool on wire rack.
4. Makes 9 large or 18 small muffins.