Spicy Apple-Carrot Muffins

From the New York Times Natural Foods Cookbook, with a few adaptations. Soft, moist, flavorful and healthy. These muffins are NOT very sweet so choose a sweet apple variety or increase the honey to 1/2 cup if you prefer a sweeter muffin.

• Ready In: 25 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1⁄4 cup  non-instant nonfat dry milk solid
• 1 1⁄4 cups whole wheat flour
• 1⁄4 cup  natural bran (optional)
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon cinnamon
• 2  eggs
• 1⁄3 cup honey
• 1⁄3 cup  oil
• 1⁄2 teaspoon vanilla
• 1⁄2 cup apple, unpeeled and grated
• 1⁄2 cup carrot, grated

Directions

1. mix dry ingredients in a large bowl. blend well.
2. mix wet ingredients in a bowl. blend well.
3. add wet ingredients to large bowl and stir just until blended.
4. fold grated apple and carrot into batter.
5. transfer into 12 greased muffin tins.
6. bake in a preheated 400 oven for 15 - 20 minutes or until slightly browned
7. enjoy!