Carrot Apple Ginger Muffins |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These are great little gems. Not too sweet, not too filling, just tasty and quick to put together. Ingredients:
2 cups flour |
1/2 cup sucanat or brown sugar |
1 t cinnamon |
1/2 t salt |
1 1/2 t baking powder |
3/4 t baking soda |
1/2 cup chopped pecans |
3 eggs |
3/4 cup melted butter |
2 t orange juice |
1 t vanilla extract |
2 cups grated carrots |
1 medium apple, grated |
2 t fresh orange zest (use an organic orange if at all possible) |
2 t fresh grated ginger |
Directions:
1. Preheat oven to 350 degrees
2. For my muffin tin I use If You Care baking cups - NOTHING sticks. Really. They are so worth getting - almost magic. I just pop them in the muffin tin. This recipe uses a standard size muffin tin (12 muffins) and the Large Size If You Care cups. If you don't want to use liners, grease the muffin tins lightly.
3. Mix together in large bowl the flour, sugar, cinnamon, salt, baking soda, baking powder, and chopped pecans. Set aside.
4. Grate the carrots, and apple and add the orange juice and zest.
5. In a medium bowl stir the melted butter, eggs and vanilla till very well blended and add to grated carrots mixture.
6. Fold the wet ingredients into the dry till well incorporated but not over mixed. The batter will seem too thick and you'll be thinking - is this right? Don't worry, it is.
7. Divide the batter among the muffin tins. There should be enough to fill them almost even with the top. That's ok too.
8. Bake at 350 degrees for about 25 minutes till toothpick comes out clean.
9. Cool on wire rack, not in the muffin tin otherwise moisture will condense between the tin and the muffin cup and it'll get soggy.
10. Enjoy.
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