1/2 tsp fresh ginger, grated ( I substituted with cinnamon)
1/2 tsp ground cinnamon
1 tsp pure vanilla extract
Instructions
Preheat oven to 350 degrees Fahrenheit. Grease muffin cups or insert liners, if using. Peel and finely grate the carrots and apple, setting aside for later.
In a large bowl, whisk together the flour, sugar, baking soda,baking powder, salt and ground cinnamon. Stir in the nuts. Set aside.
In a seperate bowl, whisk together the eggs, oil, ginger and vanilla extract. Fold the wet ingredients and the grated carrots and apples into the flour mixture, stirring just until moistened. Divide the batter evenly between the prepared muffin cups and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. Makes 9 standard-size muffins or 12 small ones.
Serving
Suggestions
Good muffins, not real sweet.
Originally Submitted
10/9/2010
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