Apple-Carrot Muffins, Reduced Fat
These tasty muffins have a fresh apple flavor and aren't too sweet. They're also a great muffin to make in the fall or winter when both carrots and apples are abundant.
1/3 cup raisins
2 tablespoons hot water
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar
1/2 teaspoon grated lemon zest
1 cup coarsely grated apples
2 cups coarsely grated carrots
1 large egg
2 tablespoons butter, melted and cooled
2 tablespoons canola or sunflower seed oil
1 teaspoon pure vanilla extract
1/3 cup firmly packed brown sugar
1/4 cup honey or molasses (I used honey)
1/4 cup apple juice or apple cider
1/2 cup coarsely chopped nuts--pecans or walnuts (optional)
Preheat oven to 400 degrees. Butter or spray one 12 cup muffin pan.
Place the raisins in a small bowl, add the water and set aside to soak.
Combine the dry ingredients. Add the lemon zest, apples and carrots, then toss gently with a rubber spatula until just mixed.
In a separate bowl, whisk together the egg, butter, vanilla, oil, brown sugar, honey and juice. Add this mixture, along with the nuts (if using), raisins and water, to the dry ingredients, mixing until just incorporated; be careful not to over mix. Immediately scoop or spoon the batter into the prepared muffin pan.
Place the muffin pan on the center rack in the oven and bake for 13 minutes, or until the muffins are golden brown and test done with a cake tester. Let the muffins rest in the pan for about 10 minutes before removing.
1/3 cup raisins
2 tablespoons hot water
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar
1/2 teaspoon grated lemon zest
1 cup coarsely grated apples
2 cups coarsely grated carrots
1 large egg
2 tablespoons butter, melted and cooled
2 tablespoons canola or sunflower seed oil
1 teaspoon pure vanilla extract
1/3 cup firmly packed brown sugar
1/4 cup honey or molasses (I used honey)
1/4 cup apple juice or apple cider
1/2 cup coarsely chopped nuts--pecans or walnuts (optional)
Preheat oven to 400 degrees. Butter or spray one 12 cup muffin pan.
Place the raisins in a small bowl, add the water and set aside to soak.
Combine the dry ingredients. Add the lemon zest, apples and carrots, then toss gently with a rubber spatula until just mixed.
In a separate bowl, whisk together the egg, butter, vanilla, oil, brown sugar, honey and juice. Add this mixture, along with the nuts (if using), raisins and water, to the dry ingredients, mixing until just incorporated; be careful not to over mix. Immediately scoop or spoon the batter into the prepared muffin pan.
Place the muffin pan on the center rack in the oven and bake for 13 minutes, or until the muffins are golden brown and test done with a cake tester. Let the muffins rest in the pan for about 10 minutes before removing.
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