Thursday, August 25, 2011

Apple-Carrot Muffins

Apple-Carrot Muffins

1 cup all-purpose flour
1-1/3 cups whole wheat flour
1 cup quick-cooking oats
1 cup old-fashioned oats
2 Tablespoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 cup brown sugar

1/2 cup milk
1/2 cup unsweetened apple juice
2 eggs
2/3 cup melted butter
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1-1/2 cups finely shredded carrots
1 Granny Smith apple, peeled and shredded.

In a large bowl, stir together the dry ingredients until well blended. In a separate bowl, combine the wet ingredients, including carrots and apple. Add the wet to the dry, stirring just until everything comes together. (If you overstir, your muffins will be tough.) Fill greased or lined muffins cups 3/4 full. Bake at 375 for 18-20 minutes, or until a toothpick comes out clean. Allow the muffins to cool slightly before removing to a wire rack. Yield: 2 dozen muffins

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