apple carrot muffins

Name: Apple Carrot Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1/2 cup(s) all purpose flour; 1/2 cup(s) whole wheat flour; 1 teaspoon(s) baking powder; 1/4 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 teaspoon(s) cinnamon; 1/3 cup(s) firmly packed brown sugar; 1 - large egg; 3/4 cup(s) plain fat free yogurt (greek is best); 2 tablespoon(s) unsalted butter (melted); 2 tablespoon(s) milk; 2 tablespoon(s) applesauce; 3/4 cup(s) peeled, chopped apple (red or green); 3/4 cup(s) grated carrot; 1/4 cup(s) raisins; 2 tablespoon(s) cinnamon and sugar, equal amounts

(2 RATINGS)

71 Pinches 1 Photo

carol tonyan

dooeyville, CA

Updated on Jan 13, 2013

These muffins are great for quick breakfast..not too sweet.

Rate

These fruity muffins are great for breakfast. You can add or delete a number of ingredients, any dried fruit etc.

prep time 20 Min

cook time 20 Min

method Bake

yield 6 serving(s)

Ingredients

1/2 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/3 cup firmly packed brown sugar
1 - large egg
3/4 cup plain fat free yogurt (greek is best)
2 tablespoons unsalted butter (melted)
2 tablespoons milk
2 tablespoons applesauce
3/4 cup peeled, chopped apple (red or green)
3/4 cup grated carrot
1/4 cup raisins
2 tablespoons cinnamon and sugar, equal amounts

How To Make apple carrot muffins

Step 1

Preheat oven to 400 degrees. Mix dry ingredients together

Step 2

Beat Egg and add yogurt, milk, melted butter, applesauce.
Step 3

Add wet ingredients to dry ingredients and mix with wooden spoon. Don't overmix or they will become tough. Mix just enough to blend ingredients, then fold in Apples, Carrots, Raisins and Pecans. If the ingredients seems a little dry you can add more applesauce or milk to get it to the right consisntency. However, the apples and carrots have a lot of moisture so a little dry batter will be o.k. Sprinkle with cinnamon & Sugar before baking.
Step 4

I used the large 6 muffin tin. Fill to about 3/4 full. Bake for 15 to 18 minutes. Bake until a toothpick inserted comes out clean.
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