Sunday, February 7, 2016

Cinnamon Apple-Carrot Muffins

I've been craving something that tastes hearty as well as sweet--something that will feel a little decadent, but also hold lots of cozy flavors and be healthy enough for a post-breakfast snack. What better a choice than some good 'ole muffins?

These are definitely packed with flavor, but still have a lovely, moist crumb that is not dense (what is worse than dense muffins?) but holds together fabulously. There's lots of texture from the oats, carrots, and apple. Excellent with some butter or jam as well as on their own!


-2 cups all-purpose flour
-1 cup rolled oats (old-fashioned, not instant)
-2 1/2 tsp. baking powder
-1/2 tsp. baking soda
-2 tsp. cinnamon
-1/4 tsp. ginger
-1/4 tsp. freshly grated nutmeg
-1/2 tsp. salt
-1 cup grated apple (MacIntosh or Granny Smith are good)
-1 cup grated carrot
-2 large, cage free eggs
-1.5 cups of dark brown sugar, packed
-1 tsp. vanilla extract
-1/3 cup unsweetened apple sauce
-1/3 cup whole milk or buttermilk
-1/2 cup vegetable oil

Preheat the oven to 325F. Grease a cupcake pan or line with muffin cups.

Combine flour, oats, baking powder, baking soda, spices, and salt in a large bowl. Stir in the grated apple and carrot.

In a separate bowl, blend eggs, sugar, oil, milk, apple sauce, and vanilla with a whisk or electric mixture until evenly blended.  Pour wet mixture over dry, and stir together until just  blended--don't over mix!

Fill each muffin cup about 3/4 of the way, or to the top if you want that "muffin top" look (there is definitely enough batter for that), and place in the oven for 15-20 minutes, until puffy and a knife poked through the center of a muffin comes out clean. Pop out onto a cooling rack for 15 minutes or so, until cooled enough to eat.

Makes about 16 regular-sized muffins or 10-12 large ones.