Carrot and Apple Muffins

Carrot and Apple Muffins

Makes 12 muffins

 

Ingredients:

3 ounces carrots, grated (about 2 small or 1 medium carrot, we used rainbow carrots for added color!)

5 ounces apple, grated, any variety (about 1 small apple)

1 egg

½ cup of brown sugar, light or dark

3 tablespoons white sugar

¼ cup of plain yogurt

1 teaspoon of vanilla extract

⅓ cup of unsalted butter, melted

2 teaspoons ground cinnamon

½ teaspoon nutmeg

1 cup of flour, preferably ⅔ cup all purpose, ⅓ cup whole wheat 

¼ teaspoon of salt

½ tsp baking soda

½ teaspoon baking powder

 

Preparation:

  1. Preheat the oven to 350°F. Spray or oil a cupcake pan (or line with paper cups).
  2. Peel (you can also leave the peels on if the produce is washed well) and grate the carrots and apples, set aside.
  3. In a large bowl, whisk together the egg, brown sugar, and white sugar. Add the yogurt, vanilla and melted butter and mix until well combined.
  4. In a separate bowl, measure the dry ingredients: cinnamon, nutmeg, flour, salt, baking soda, and baking powder. Mix to combine.
  5. Add the dry ingredients to the wet, and stir until just combined. Fold in the grated carrots and apples.
  6. Divide the batter into the cupcake pan evenly. Bake until lightly browned on top and firm to the touch, about 18-20 minutes.

Storage Tips:

Stored in a tightly sealed container, baked muffins can be kept at room temperature for up to 3 days, 1 week in the fridge, or 3 months in the freezer. To reheat from frozen, let come to room temperature, then gently warm in oven/microwave.

 

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