Carrot Apple Muffins
Ready In: 49 mins
Yields: 16 muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1⁄4 teaspoon oat bran
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons ground cinnamon, divided
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon 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 apples
- 1 1⁄4 cups finely grated carrots
- 1⁄2 cup chopped walnuts or 1⁄2 cup pecans, toasted
- 1⁄2 cup golden raisin
- 2 tablespoons sugar
Directions
- Preheat oven to 400°; line 16 muffin cups with paper liners.
- In a large bowl, whisk together the flours, oat bran, baking powder, 1 teaspoon cinnamon, baking soda, and salt.
- In another bowl, whisk together the brown sugar, eggs, and butter until well blended.
- Whisk in yogurt until blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Gently fold in apples, carrots, nuts, and raisins.
- Divide batter equally among prepared muffins cups.
- In a small bowl, combine sugar and the remaining cinnamon; sprinkle over the muffins.
- Bake for 15-19 minutes or until a pick comes out clean.
- Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
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