My first batch of muffins for the 2011 year!  Oh boy, these came out nicely.  I don’t do much baking, unless it’s MUFFINS!  I love to eat them and I love to send my man off to work with them in the morning.  A bonus is if Little J says, “Mmmmmmm”.

I found this recipe on joyofbaking.com and substituted 1 cup of whole wheat flour/1 cup all-purpose for the 2 cups of all purpose flour.

Carrot Muffins with Apples and Cinnamon

1/2 cup (50 grams) pecans or walnuts, toasted and coarsely chopped

2 cups (270 grams) grated raw carrot (about 2-3 peeled carrots)

1 large apple, peeled and grated

1 cup All purpose flour, 1 cup of Whole Wheat flour

1 1/4 cups (250 grams) granulated white sugar

3/4 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon (3.5 grams) salt

1 1/2 teaspoons ground cinnamon

1 cup coconut (sweetened or unsweetened) (optional)

3 large eggs

3/4 cup (180 ml) safflower, corn, or canola oil

1 teaspoon pure vanilla extract

Carrot Muffins: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 18 muffin cups.

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and finely grate the carrots and apple. Set aside.

In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside.

In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean.

Makes 14-18 standard-sized muffins.


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