Originally posted in Brown Box Organics Newsletter 2013.
My children love muffins in the morning. We enjoy them with kefir or yogurt blended with fruit. This recipe is easy to adapt to produce you have on hand. I have also made it with shredded zucchini, chopped dates and dried berries. It’s an easy and family friendly way to enjoy some veggies in your breakfast.
2 cups whole wheat white flour (or 1 cup each white flour and whole wheat flour)
3/4 cup organic sugar (I often use honey instead of cane sugar)
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups grated carrots, (4 medium)
1 apple, peeled and finely chopped
1/2 cup raisins
2 large eggs
1/2 cup apple butter
1/4 cup oil (your favorite vegetable oil or sub. butter)
1 tablespoon vanilla extract
2 tablespoons finely chopped walnuts, or pecans
2 tablespoons toasted wheat germ
Preheat oven to 375°F. Coat 18 muffin cups with a light spray of oil.
Whisk flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Stir in carrots, apple and raisins. Whisk eggs, apple butter, oil and vanilla in a medium bowl.
Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just combined. Spoon the batter into the prepared muffin cups, filling them about three-fourths full. Combine walnuts and wheat germ in a small bowl; sprinkle over the muffin tops.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pans for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool.