Thursday, February 10, 2011

Carrot and Apple Muffins

2 cups (270 grams) grated raw carrot (about 2-3 peeled carrots)
1 large apple, peeled and grated
2 cups (260 grams) all-purpose flour
1 1/4 cups (250 grams) granulated white sugar
3/4 teaspoon baking soda
1 1/2 teaspoonsbaking powder
1/2 teaspoon (3.5 grams) salt
1 1/2 teaspoons ground cinnamon
3 large eggs
3/4 cup vegetable oil

Combine flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl.  Whisk well to combine.

In a separate bowl, combine eggs and oil until well mixed.  

Add egg mixture, shredded carrots and shredded apple to flour mixture.

Bake for approximately 18 minutes

Yield:  I got a dozen standard muffins and 15 mini muffins for the wee one out of this recipe.  They were really tasty, easy to make (as muffins tend to be) and will be my breakfast for the next several days as well as snacks for C :)

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