 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
Camilla Saulsbury Ingredients:
1 cup all-purpose flour |
1 cup whole wheat flour |
1/4 teaspoon oat bran |
2 teaspoons baking powder |
1 1/2 teaspoons ground cinnamon, divided |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2/3 cup firmly packed dark brown sugar |
2 eggs |
1/4 cup unsalted butter, melted |
1 1/2 cups plain yogurt |
1 1/4 cups shredded tart apples |
1 1/4 cups finely grated carrots |
1/2 cup chopped walnuts or 1/2 cup pecans, toasted |
1/2 cup golden raisin |
2 tablespoons sugar |
Directions:
1. Preheat oven to 400°; line 16 muffin cups with paper liners.
2. In a large bowl, whisk together the flours, oat bran, baking powder, 1 teaspoon cinnamon, baking soda, and salt.
3. In another bowl, whisk together the brown sugar, eggs, and butter until well blended.
4. Whisk in yogurt until blended.
5. Add the egg mixture to the flour mixture and stir until just blended.
6. Gently fold in apples, carrots, nuts, and raisins.
7. Divide batter equally among prepared muffins cups.
8. In a small bowl, combine sugar and the remaining cinnamon; sprinkle over the muffins.
9. Bake for 15-19 minutes or until a pick comes out clean.
10. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
|
|