Thursday, December 6, 2007

Carrot Apple Muffins Two Ways

Today was a cold, rainy day and we had no plans. Zachary wanted to make muffins - "red" muffins was his first request. Then he asked for carrot muffins so we came up with this recipe. He was furious with me that I wouldn't let him "taste" the brown sugar as it was measured and dumped in to the mixing bowl.

Kid's Carrot Apple Muffins
1 cup AP flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 cup oat bran

4 eggs
1/4 cup vegetable oil
3/4 cup applesauce
2/3 cup brown sugar

4 cups shredded/chopped mixed apple and carrot**

Preheat oven to 350*

**In food processor shred 1.5 very large carrots and 2 large green apples (not peeled). Remove shredding disk and replace with chopper blade and pulse to make smaller bits. Total volume of apples + carrots should be approximately 4 cups

Mix dry ingredients.
Mix wet ingredients.
Add wet to dry. Mix to combine. Fold in apples.
Fill muffin cups to top. Full size muffins 17-20 minutes or until toothpick inserted comes out clean. Mini muffins 9-10 minutes or until toothpick inserted comes out clean.
Makes about 2 dozen full sized muffins or 4 dozen mini muffins

Sugar-Free Diabetic friendly version
Replace brown sugar with 3/4 cup Splenda
Add 1-1.5 cups chopped walnuts

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